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Sweetbreads, Ragout Of

Soak, blanch, and cool the sweetbreads, then simmer them in nicely-seasoned stock for half an hour. Let them cool, cut them into pieces about an inch square and half an inch thick, dry them perfectly, and flour them; then fry them in butter till they are brightly browned. Put into a saucepan a pint of stock, add a sliced onion and a sliced carrot, both fried, a little piece of bacon-rind, a table-spoonful of mushroom ketchup, a little salt and cayenne, and two allspice. Add a spoonful of brown thickening, and simmer the sauce for a quarter of an hour. Strain it, and put the browned sweetbreads into it for a few minutes. Place them on a dish, and pour the sauce over them. Send rice boiled as for curry, or a little macaroni to table on a separate dish. Time, one hour, exclusive of the time taken in preparing the sweetbreads for dressing.