The Blue Grass Cook Book

page 74

      STEWED SWEETBREADS
V. C. G.

Boil the sweetbreads till tender enough to pick them to pieces, and take out the
strings and hard pieces. Then put them on to stew with cream, seasoning with
pepper, salt, and a very little mace. Then add a lump of butter with a few
bread-crumbs and yolks of 2 eggs beaten light.

Cook till thick as very thin mush. This recipe is for 2 pairs.

      SWEETBREADS WITH CHAMPIGNONS
E. D. P.

  1 can of champignons,

  1 set of sweetbreads,

  1/2 pint of clear soup,

  1 teaspoon of flour ,

  1/2 teaspoon of brown flour,

  1/2 tablespoon of butter,

  1 wineglass of wine,

  Salt and pepper to taste.

Cook the sweetbreads thoroughly and cook the champignons with their liquor in a
saucepan with

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