Creamed Sweetbreads
Make a cream sauce with a cup of sweet cream, a tablespoon of flour, and half a tablespoon of butter. Then cut a sweetbread into half-inch cubes, salt it slightly, and sprinkle on a little white pepper. Mix equal quantities of it and the cream sauce together, put the mixture into individual porcelain patty-dishes or scallop-dishes, sprinkle the top with buttered crumbs, and bake on the grate in a hot oven for ten minutes. This will give sufficient time to finish the cooking of the parboiled sweetbread without hardening it.
The sauce may be made quite acceptably with milk, by using a tablespoon of butter instead of half that quantity. This is a good way to prepare sweetbreads, and one particularly desirable for the sick. They will be tender and delicate if care is taken not to overcook them in either the boiling or the baking.