a
quarter of an hour in good white stock with an onion. When they are done
take them up and put the brains in the gravy, allowing them to boil as
fast as possible in order to harden them; let them get cold, then cut
into slices, egg and bread-crumb them, and fry with the sweetbread in a
little butter. After the brains are taken out of the gravy, put the
slices of heart and melt in, and let them stew slowly until tender. When
they are ready, flour them, and fry with the liver and frill until
brown. Lastly, put the kidneys, cut in slices, into the pan, and very
gently fry for about a minute. Shake a little flour onto the pan, stir
it about until it begins to brown; then pour on to it the gravy, in
which the sweetbreads, etc., were stewed, see it is nicely seasoned,
and pour round the fry, which should be neatly arranged in the centre of
the dish. Garnish with fried parsley.

LAMB'S SWEETBREADS.

These make an admirable breakfast dish, and can be partly prepared
over-night. Trim and wash the sweetbreads, put them into a saucepan with
sufficient well-flavoured stock to cover them, a minced onion and a
sprig of lemon-thyme; boil gently for fifteen minutes, or a little
longer if necessary. Take them up, drain, dip in egg and finely-sifted
bread-crumbs mixed with a little flour, pepper, and salt. Fry very
carefully, so as not to make it brown or hard, some small slices of
bacon, keep warm whilst you fry the sweetbreads in the fat which has run
from it, adding, if required, a little piece of butter or lard. For a
breakfast dish, the sweetbreads should be served without gravy, but if
for an _entree_ the liquor in which they were stewed, with slight
additions and a little thickening, can be poured round them in the dish.
Calves' sweetbreads are prepared in the same manner as the above, and
can either be fried, finished in a Dutch oven, or served white, with
parsley and butter, or white sauce.

VEAL A LA CASSEROLE.

For this dish a piece of the fillet about three inches thick will be
required, and weighing from two to three pounds. It should be cut from
one side of the leg, without bone; but sometimes butchers object to
give it, as cutting in this manner interferes with cutlets. In such a
case a piece must be chosen near the knuckle, and the bone be taken out
before cooking. For a larger party, a thick slice of the fillet,
weighing about four pounds, will be found advantageous.

With a piece of tape tie the veal into a r