fine dish; make your force-meat with a large fowl or young cock, skin it, and pick off all the flesh, take half a pound of fat and lean bacon, cut these very fine and beat them in a mortar; season it with an anchovy, some nutmeg, a little lemon-peel, a very little thyme, and some parsley: mix these up with the yolk of an egg, fill your sweetbreads and fasten them with fine wooden skewers; take the stew-pan, lay layers of bacon at the bottom of the pan, season them with pepper, sat, mace, cloves, sweet-herbs, and a large onion sliced, upon that lay thin slices of veal, and then lay on your sweetbreads; cover it close, let it stand eight or ten minutes over a sow fire, and then pour in a quart of boiling water or broth; cover it close, and et it stew two hours very softy, then take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, boil it up till there is about half a pint, put in the sweetbreads, and give them two or three minutes stew in the gravy, then lay them in the dish, and pour the gravy over them. Garnish with lemon.
Another way to dress sweetbreads.
DO not put any water or gravy into the stew-pan, but put the same veal and bacon over the sweetbreads, and season as under directed; cover them close, put fire over as well as under, and when they are enough, take out the sweetbreads, put in a ladleful of gravy, boil it, and strain it, skim off all the fat, let it boil till it jellies, and then put in the sweetbreads to glaze: lay essence of ham in the dish, and lay the sweetbreads upon it; or make a very rich gravy with mushrooms, truffles and morels, a glass of white wine, and two spoonfuls of catchup. Garnish with cocks-combs forced and stewed in the gravy.
Note, You may add to the first, truffles, morels, mushrooms, cocks-combs, palates, artichoke bottoms, two spoonfuls of white wine, two of catchup, or just as you please.
N. B. There are many ways of dressing sweetbreads: you may lard them with thin slips of bacon, and roast them with what sauce you please; or you may marinate them, cut them into thin slices, flour them and fry them. Serve them up with fried parsley, and either butter or gravy. Garnish with lemon.
Calf's chitterlings or andouilles.
TAKE some of the largest calf's guts, cleanse them, cut them in pieces proportionable to the length of the puddings you design to make, and tie one end of these pieces; then take some
