Sweetbreads, Baked
INGREDI- ENTS for a good-sized entrée. -3 sweetbreads, gs and bread-crumbs, oiled butter, 3 slices of toast, brown gravy. AVERAGE COST, 3s. 6d.
Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them SWEETBREADS. remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread-crumbs; dip them in egg again, and then into more bread-crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, SWEETBREADS, FRIED. and let them bake for nearly hour. Make 3 pieces of toast; place the sweetbreads on the toast; and pour round, but not over them, a good brown gravy.
TIME. To soak 1 hour, to be boiled 10 minutes, baked 40 minutes.
SEASONABLE. -In full season from May to August.