Sweetbreads for Invalids
Cut open two fine fresh sweetbreads, and lay them in warm water till all the blood is discharged. Then transfer them to a pan of cold water to blanch or whiten. Stew them in the strained liquid of fresh oysters, till quite tender. When done, take out the sweetbreads, remove the gristle or pipe, and serve them up warm, having laid in the bottom of the dish a slice of nice toast that has been dipped for a minute in hot water. If permitted, the oysters may be cooked with the sweetbread, first removing the hard part.