Ingredients.—1 calf's heart sweetbread, stock, 1 oz. of butter, 1 egg, breadcrumbs, parsley.
Method.—Blanch the sweetbread; when cold remove it from the water, and trim away all gristle and fat. Put it into a stewpan with as much well-flavoured stock as will just cover it, and simmer gently for about ½ an hour. Press between 2 plates until cold, then cut it into slices, coat them with egg and breadcrumbs, and fry lightly in hot butter. Or, if preferred, the slices may be fried in boiling fat. Drain well, and serve on a dish paper garnished with crisply-fried parsley.
Time.—About 1 hour. Average Cost, 4s. 6d. to 7s. 6d.
Note.—For other methods of preparing calves' and lambs' sweetbread, see chapters on Veal and Lamb.
Ingredients.—½ a lb. of tripe, ½ a pint of milk, 1 oz. of flour, 1 finely-chopped onion, pepper and salt.
Method.—Cover the tripe with cold water, bring it to boil, drain well, and cut into 1-inch squares. Replace it in the stewpan, add the milk, onion, and a seasoning of salt and pepper, bring to the boil, and simmer very gently for 2 hours. 10 minutes before serving, add the flour mixed smoothly with a little cold milk, stir until boiling, simmer for 5 minutes longer, and serve.
Time.—2¼ hours. Average Cost, 10d.
Ingredients.—2 eggs, 6 ozs. of loaf or castor sugar, 1 oz. of sheet gelatine, ½ a pint of water, ¼ of a pint of lemon-juice, ¼ of a pint of sherry, Madeira, or Marsala, the thinly cut rind of 1 lemon.
Method.—Soak the gelatine in the cold water for about 20 minutes, turn both into a stewpan, add the eggs slightly beaten, the shells crushed and the rest of the ingredients. Whisk until nearly boiling, then strain, let it cool slightly, and turn into a mould rinsed with cold water. Turn out when firm.
Time.—To make the jelly, ½ an hour. Average Cost, 1s. to 1s. 2d.
Ingredients.—1 pint of beef tea, 1 oz. of gelatine, salt and pepper.
Method.—Dissolve the gelatine in 2 tablespoonfuls of hot water, add it to the beef tea, and season to taste. Stir until beginning to