Baked Sweetbreads
Parboil four large sweetbreads, having first blanched them. When cold, lard them all over the surface, with slips of bacon the size of small straws. Lay them in a shallow pan, putting under each sweetbread a piece of nice fresh butter with a very little flour mixed into it. Pour into the pan a glass of nice white wine, mixed with the juice and grated yellow rind of a lemon. Season also with grated nutmeg. Or for sauce, you may use mushroom catchup, with a little salad oil stirred into it.
If you do not live in a place where nice fresh butter is to be obtained, endeavor to do without butter at all, rather than use that which is strong, rancid, or too salt. Bad butter tastes through every thing—spoils every thing, and is also extremely unwholesome, as decomposition (or in plain terms putrefaction,) has already commenced. Rather than use what makes all your food taste worse instead of better, try to substitute something else—such as beef or fresh pork drippings, suet, lard, or olive oil; or, molasses, honey, or stewed fruit. We know that with these it is possible to live in health for years, without tasting butter. Nevertheless, good butter is a good thing, and an improvement to all sorts of cookery.