Stewed Sweetbreads—Brown.
4 sweetbreads.
1 cup of gravy (yesterday’s broth will do).
1 onion.
½ cup butter.
½ pint of mushrooms.
Pepper and salt.
Boil the sweetbreads quickly—ten minutes are enough—blanch by throwing them into cold water, then leaving them to cool. Slice them lengthwise. Slice, also, the onion and mushrooms, and fry brown in half the butter. Strain them out, return the fat to the pan, with the rest of the butter. Heat, and fry the sweetbreads. When the latter are done, put all into a tin pail, with a tight top; add the gravy; set, covered, in boiling water, and stew gently, at the side of the range, half an hour. Arrange the sweetbreads upon a hot dish; thicken the gravy with browned flour, and pour over them. Garnish with triangles of fried bread.