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The Liver and Crow of an Hog, with the Sweet-Breads, should be used presently after the Hog is kill'd, and the Liver cut in Lumps, twice as big as a Walnut, and not in thin Pieces as most do; for then they will become hard in the Dressing.
Parboil three or four of the largest sweet-breads you can get. This should be done as soon as they are brought in, as few things spoil more rapidly if not cooked at once. When half boiled, lay them in cold water. Prepare a force-meat of grated bread, lemon-peel, butter, salt, pepper, and nutmeg mixed with beaten yolk of egg.
Then she went out to interview Thomas, the butcher's boy, who came three times a week with supplies. "The sweet-breads hez cum, Miss Di-an," she said, appearing in the porch before her mistress. "Well, Unavella," said Miss Diana, with a pleasant smile, "you expected them, did you not? We ordered them, you know. They are very nutritious, I think." "Hum!
To make a Pulpatoon of Pigeons: Take mushrooms, palates, oysters, sweet-breads, and fry them in butter; then put all these into a strong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc'd-meat as follows: scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after 'tis shred very fine; then season it with salt, pepper, spice, and put in hard eggs, anchovies and oysters; beat all together, and make the lid and sides of your pye of it; first lay a thin crust into your pattipan, then put on your forc'd-meat; then lay an exceeding thin crust over them; then put in your pigeons and other ingredients, with a little butter on the top.
Kitty was very fond of good things to eat, and for her to lose her appetite was comical indeed! A pleasant-faced maid waited on them, and when Kitty saw the creamed sweet-breads and fresh peas and asparagus, with delightful little tea biscuits, her drooping spirits revived, and she quite forgot that Grandma had spoken sharply to her. "You're all right, Kit," said King, approvingly.
Fry them in butter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover the bottom of a dish with it, and lay the croquets upon it. Send it to table as a side dish. Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue. Rissoles are made of the same ingredients, well mixed, and beaten smooth in a mortar.
Alwynn had brought home Ruth, quite overwhelmed for the time by the shock of the first real trouble she had known, Mrs. Alwynn was kindness itself in the way of sweet-breads and warm rooms; but the only thing Ruth craved for, to be left alone, she would not allow for a moment. No! Mrs. Alwynn was cheerful, brisk, and pious at intervals.
"I was frightened when you said you had lost your appetite, but I guess it was a false alarm." "It was," said Kitty. "I do love sweet-breads." "And there's custard pudding to come, Miss Kitty," said the maid, who smiled kindly on the children. In fact, she smiled so kindly that they all began to feel more cheerful, and soon were laughing and chatting quite in their usual way.
A Battalia Pye: Take four small chickens, four squab pigeons, four sucking rabbets; cut them in pieces, season them with savoury spice, and lay 'em in the pye, with four sweet-breads sliced, and as many sheep's-tongues, two shiver'd palates, two pair of lamb-stones, twenty or thirty coxcombs, with savoury-balls and oysters. Lay on butter, and close the pye. A lear.
Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-balls, put in a little water and butter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve it up without lid.
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