delicate "_bonne bouche_;" and
require very little assistance from the teeth to render them quite ready
for the stomach.

_Sweetbreads full-dressed._--(No. 88.)

Parboil them, and let them get cold; then cut them in pieces, about
three-quarters of an inch thick; dip them in the yelk of an egg, then in
fine bread-crumbs (some add spice, lemon-peel, and sweet herbs); put
some clean dripping (No. 83) into a frying-pan: when it boils, put in
the sweetbreads, and fry them a fine brown. For garnish, crisp parsley;
and for sauce, mushroom catchup and melted butter, or anchovy sauce, or
Nos. 356, 343, or 343*, or bacon or ham, as Nos. 526 and 527.

_Sweetbreads plain._--(No. 89.)

Parboil and slice them as before, dry them on a clean cloth, flour them,
and fry them a delicate brown; take care to drain the fat well from
them, and garnish them with slices of lemon, and sprigs of chervil or
parsley, or crisp parsley (No. 318). For sauce, No. 356, or No. 307, and
slices of ham or bacon, as No. 526, or No. 527, or forcemeat balls made
as Nos. 375 and 378.

*.* Take care to have a fresh sweetbread; it spoils sooner than almost
any thing, therefore should be parboiled as soon as it comes in. This is
called blanching, or setting it; mutton kidneys (No. 95) are sometimes
broiled and sent up with sweetbreads.

_Veal Cutlets._--(No. 90 and No. 521.)

Let your cutlets be about half an inch thick; trim them, and flatten
them with a cleaver; you may fry them in fresh butter, or good drippings
(No. 83); when brown on one side, turn them and do the other; if the
fire is very fierce, they must change sides oftener. The time they will
take depends on the thickness of the cutlet and the heat of the fire;
half an inch thick will take about fifteen minutes. Make some gravy, by
putting the trimmings into a stew-pan with a little soft water, an
onion, a roll of lemon-peel, a blade of mace, a sprig of thyme and
parsley, and a bay leaf; stew over a slow fire an hour, then strain it;
put an ounce of butter into a stew-pan; as soon as it is melted, mix
with it as much flour as will dry it up, stir it over the fire for a few
minutes, then add the gravy by degrees till it is all mixed, boil it for
five minutes, and strain it through a tamis sieve, and put it to the
cutlets; you may add some browning (No. 322), mushroom (No. 439), or
walnut catchup, or lemon pickle, &c.: see also sauces, Nos. 343 and 348.
_Or_,

Cut the veal into pieces abou