Sweet-Breads ( Stewed. ) ✠
When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a boil. Pour off the hot water, and cover with cold until the sweet-breads are firm. If you desire to have them very rich, lard as for frying before you put in the second water. They are more delicate, however, if the pork be left out. Stew in a very little water the second time. When they are tender, add for each sweet-bread a heaping teaspoonful of butter, and a little chopped parsley, with pepper, and salt, and a little cream. Let them simmer in this gravy for five minutes, then take them up. Send to table in a covered dish, with the gravy poured over them.
If you lard the sweet-breads, substitute for the cream in the gravy a glass of good wine. In this case, take the sweet-breads out before it is put into the gravy. Boil up once and pour over them.