No. 671 Of Sweetbreads.
The middle-sized heart-breads are to be preferred to the over large or small, the throat-bread is rarely used to dress and serve whole, but may be served in blanquettes, vol-au-vents, or ragouts. Sweetbreads cannot be too white, if red when brought in leave them four or five hours in warm water to disgorge, put them in a stewpan well covered with water to blanch, (if you put them in cold water they will be blanched enough as soon as the water begins to boil), throw them a minute in cold water, then lay them on a dish face downwards, place the bottom of another dish upon them, on which place a four pounds weight, they are then ready for use where directed; three sweetbreads are sufficient for an entrée if rather large, and four if small.