Show Sweetbread Recipes I I By Nicolas Saver Soyer Chef of Brooks' Brooks Club London of Sweetbreads Trim a sweetbread and cut In four tour pieces Trim four large mushrooms and toma toma- toes Roll the sweetbread in flour and put it between the mushrooms and tomatoes Butter well your paper bag and arrange the above nicely Inthe Inthe in inthe the middle Place one teaspoonful of bread breadcrumbs crumbs on top Cover with a slice of fat tat bacon or ham cut very thin Flavor with sweet herbs as de de- de- de sired Seal bag and put on broiler In hot oven Allow twenty to twenty five minutes Sweetbread Fancy Method Half Halt Halfa a small email onion one slice of carrot a little ham fat tat and lean and a little of the trimmings all cut in small dice A small email bunch of at sweet herbs and thyme parsley and bay leaves Put these on the bottom of at the paper bag which should be bo well buttered Lard four our aw sweetbread if It desired and It put throe or four tOUt mu mush mushrooms h. h I rooms ad two or three tomatoes tomato's skinned a all seed removed Add a tablespoonful of ot stock Madeira or herry sherry according to taste Seal bag Put Pui on broiler Allow twenty in a hot t ty oven on n. n If color and thick sauce ce are desired mix a quarter of b. b teaspoonful of or arrow arrow arrow ar ar- ar row row root with the v vegetables and a a. little burnt sugar co When you open the bag remove tho sweetbread sweetbread sweet sweet- bread gently Place on dish Remove tomatoes mushrooms etc and place around It IL Put the whole of at the remaining re contents of the tho bag Juice re-I re included in n. n eluded In a strainer and press presa with witha a wooden spoon Into Irit a clean hot basin basinI I standing in boiling water Pour the gravy thus obtained over the sweet sweetbread bread I Copyright 1911 by the St. A 1 Walton Company n H I |