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Stewed Sweetbreads

(England.) Parboil a pair of sweetbreads, trim them, and cut into 8 pieces. Cover with a pint of veal broth, add salt, pepper, parsley, sweet marjoram, and a little mace. Cook, covered, for 40 minutes. Take out, strain the sauce, add the beaten yolks of 2 eggs. Pour it around and serve.

VEAL CUTLETS (as cooked in Venice.) Chop 1/2 pint of mushrooms, 2 onions, some parsley, thyme, and 2 ounces of bacon. Mix with 2 ounces of butter, season it and rub it through a sieve. Cover 2 pounds veal cutlets with this on both sides; cover these with oiled paper and cook in a little stock, turning often until tender. Take off the paper, add water or stock to the sauce, yolks of 2 eggs, and juice of a lemon, skim it, strain it, and pour over the cutlets.

VEAL CUTLETS (as cooked in Metz.) Lard 6 fine cutlets with strips of bacon. Put in a pan with I ounce butter, 2 onions, 2 carrots, sliced, and the trimmings of the veal, some parsley, a bayleaf, and a cup of consomme. Brown the cutlets in the butter, add the rest, cook, covered, 2 hours, strain sauce, add tomatoes to it.