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CREAMED SWEETBREADS (Parboil and cut two pairs)

Parboil and cut two pairs of sweet breads into dice. Cook together in a saucepan two tablespoons, each, of butter and flour, and pour upon them a pint of cream. to a smooth sauce, add the sweetbreads and cook, stirring steadily antil very hot. Season with salt, pepper, and a teaspoon of minced parsley. 25 LARDED SWEETBREADS (Roasted) - Prepare sweetbreads as usual. Lard them with salt pork letting the ends of the strips curl over the edge of the sweetbreads. Lay in a roasting pan, pour over them one pint of seasoned stock. Cover and cook for one hour. Serve on toast. Thicken the gravy in the pan and pour around them.

MOCK TURTLE À LA MARION HARLAND-Boil and blanch a calf's head, take out the bones and let the meat and tongue get cold in the liquor. Do not let it remain long enough to jelly. As soon as the meat is firm take it from the stock, wipe dry, and cut with the tongue into neat dice an inch long, and half as wide. Make a gravy of a large cup of the pot liquor, thickened with butter rolled in browned flour and seasoned with lemon and onion juice, a teaspoon of caramel, a little salt and paprika. Put in the meat, and simmer fifteen minutes.

Have ready a sauce made by heating a cup of cream (adding a pinch of soda) and pour it, stirring all the time, upon the beaten yolks of three eggs. Stir and beat for one minute, and add to the meat and gravy. Now add a glass of sherry and pour all into a deep dish, in which you have laid a pile of turtle eggs made by rubbing together the yolks of three hard boiled eggs and the boiled brains of the calf, binding them with a raw egg and a little browned flour. They should be made into little marbles with floured hands and cooked in boiling butter for two minutes, then fished out and drained in a colander.

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