Sweet-breads fried as in preceding receipt are placed in the centre of a
hot platter. Small piped macaroni broken into two or three inch lengths
is cooked with tomatoes as in receipt (see page 210), and neatly
arranged in a circle around them.
SWEET-BREADS LARDED AND BRAISED (_English Lady_).
Trim all the skin and cartilage very carefully from two fine
sweet-breads; lay them in cold water for an hour, and lard them; lay
some slices of bacon in the bottom of a braising-pan, or any pan with a
good cover (Francatelli would add also minced onions, carrots, celery,
and parsley; however, they are quite good enough without); then put in
sweet-breads, with slices of bacon between the pan and the sweet-breads;
pour over all some stock, just high enough not to touch the larding,
which must stand up free; let it simmer very gently for half or
three-quarters of an hour. Look at it occasionally to see that the stock
does not waste; add a little if it does. When done, hold a salamander or
a hot kitchen shovel over the sweet-breads until they are a pale-yellow
color on top. Serve these with tomato-sauce poured in the centre of the
dish. The whole dish should look moist, the sweet-breads nearly white,
and the larding transparent, standing up distinct and firm, like glass,
white at the bottom, and pale-yellow on top.
BAKED SWEET-BREADS (_New York Cooking-school_).
Put a pair of sweet-breads on the fire in one quart of cold water, in
which are mixed one tea-spoonful of salt and one table-spoonful of
vinegar. When the water boils, take them off, and throw them into cold
water, leaving them until they get cold; now lard them with lardoons
about one-eighth of an inch square and two inches long. Chop rather fine
one-third of a medium-sized onion (one ounce), four or five slices of
carrot (one and a half ounces), half a stalk of celery, and one sprig of
parsley. Put in the bottom of a baking-dish trimmings of pork; on this
place the sweet-breads, and sprinkle the chopped vegetables over the
top; bake them twenty minutes in a hot oven. Cut a slice of bread into
an oval or any fancy shape, and fry it in a _sauté_ pan in a little hot
butter, coloring it well; put this _croûton_ in the centre of a hot
platter, on which place the sweet-breads. Serve pease or tomato-sauce
around.