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Fried Sweetbreads

Parboil and cut in even-sized pieces; sprinkle with salt and pepper, dip them first in beaten egg and then in bread or cracker crumbs, and fry in hot lard. When well browned on both sides, place them on a platter. Turn out part of the fat in which they were fried, leaving in the pan only one tablespoonful. Stir into this hot fat one tablespoon of flour, and stir well until frothy; then set the pan back a little and gradually add one cup of milk, stirring all the time. Season with salt and pepper, and cook about two minutes. Strain and pour over the sweetbreads. Fried sweetbreads are served in many ways. They are often dished with green peas, cooked rather dry and placed in a mound or little hill in the center of the platter, the sweetbreads being laid around. Macaroni may be boiled very tender and laid on the platter and the sweetbreads placed in the center, the pipes of the macaroni being laid about them like a little nest.

Stir