Lambs' Sweetbreads
INGREDI- ENTS for small entrée. -2 sweetbreads, 1 egg, bread-crumbs, 1/2 pint of gravy, 3 tablespoonfuls of sherry. AVERAGE COST, 3s. 6d. . 6d.
Soak the sweetbreads in cold water for an hour, then throw them into boiling water to render them firm. Stew them gently for 15 minutes, then take them out and put them in a cloth for all the water to drain off. Brush them over with beaten yolk of egg, cover them with bread-crumbs and brown them before the fire or fry them in hot fat. Make the gravy hot and season it, if necessary, with pepper and salt, add the sherry and pour over the sweetbreads in an entrée dish or one deep enough to hold the gravy.
TIME. Rather more than hour.
SEASONABLE from Easter to Michaelmas.
Landrail, Roast, or Corn- Crake. INGREDIENTS. -3 or 4 birds, but ter, fried bread-crumbs.
Pluck and draw the birds, wipe them inside and out with a damp cloth and truss them in the following manner: Bring the head round under the wing, and the thighs LANDRAIL. close to the sides; pass a skewer through them and the body and keep the legs straight. Roast them before a clear fire, keep them well basted and serve on fried bread-crumbs, with a tureen of brown gravy. When liked, bread sauce may also be sent to table with them.
LARDING.
TIME.-12 to 20 minutes.
SEASONABLE from August 12th to the middle of September.