Tomato Sweetbreads
Cut up a quarter of a peck (or more) of fine ripe tomatos; set them over the fire, and let them stew with nothing but their own juice, till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. Have ready four or five sweetbreads that have been trimmed nicely, cleared from the gristle, and laid open to soak in warm water. Put them into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne. Add two or three table-spoonfuls of butter rolled in flour. Set the sauce-pan over the fire, and stew the sweetbreads in the tomato-juice till they are thoroughly done. A few minutes before you take them off, stir in two beaten yolks of eggs Serve up the sweetbreads in a deep dish, with the tomato poured over them.