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112 SWEET BREADS. |
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wish to roast it. Four hours before you wish to serve it set it before a moderate fire, turn the spit and let it roast two hours, then bake it upon a dish or pan and take the skin off nicely; scrape all the fat out of the roaster, put in the ham and let it roast 2 hours more; baste it often with the drippings in a sauce pan, stir 1 table-spoonful of flour in a teacupful of water, pour it in the sauce and boil up. Serve in a tureen.
sweet breads;
Baked Sweet Breads.—Let them lay in water 1 hour before using, parboil them, cut slits over them and lay in strips of bacon ; put the sweet breads in a hollow baking dish, pour in a tumbler of water in which they were boiled, rub a tablespoonful of flour in a tablespoonful of butter and add salt and pepper to suit taste, and serve as soon as done; 1 pint of oysters added to the gravy will improve it.
Lamb's Sweet Breads.—Blanch them and put them a little while into cold water, then put them into a stew pan with a teacupful of broth ; some pepper, salt, a small bunch of onions and a blade ot mace; stir in a bit of butter and flour and stew 1-2 hour. Have ready 2 or three eggs well beaten in cream with a little minced parsley and a few grates of nutmeg. Put in some boiled asparagus tops to the other things; do not let it boil after the cream is in, but make it hot, and stir it well all the time. Take care that it does not curdle. Young French beans or peas may be added, first boiled of a beautiful color.
Sweet Breads Saute.—Soak your sweet breads in tepid water several hours to free them from blood, then pour boiling water over them and let stand for 3 minutes, then melt some butter in a frying pan, and put in the sweet breads; season over with salt, pepper, juice of lemon, parsley and bay leaf; turnover till done and serve hot with maitre d'hotel sauce over.
Swket Breads Boiled—(Mrs. Bates')—Parboil, rub them well with butter and broil on a clean gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter to prevent them from getting hard and dry.
To Broil A Sweet Bread.—Parboil it, rub it with butter and broil it over a slow fire; turn it frequently and baste it now and then by putting it upon a plate kept warm by the fire with butter in it, |
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