Sweetbreads and Cauliflowers
Take four large sweetbreads, and two fine cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water. Then put them into a sauce-pan of boiling water, and let them boil ten minutes over the fire. Afterwards, lay them in a pan of very cold water. The parboiling will render them white; and putting them directly from the hot water into the cold will give them firmness. Having washed and drained the cauliflowers, quarter them, and lay them in a broad stew-pan with the sweetbreads upon them, seasoned with a very little cayenne, four or five blades of mace, and some nutmeg. Add as much water as will cover them; put on closely the lid of the pan, and let the whole stew for about an hour. Then take a quarter of a pound of fresh butter, and roll it in two table-spoonfuls of flour. Add it to the stew with a tea-cupful of rich milk or cream, and give it one boil up, not more, or the milk may curdle. Serve it hot in a deep dish; the sweetbreads in the middle with the gravy poured over them, and the quartered cauliflowers laid handsomely round. This stew will be found delicious.
Broccoli may be thus stewed with sweetbreads.