Chickens, cut up, may be fricasseed in this manner.
TOMATO SWEETBREADS.--Cut up a quarter of a peck (or more) of fine ripe tomatoes; set them over the fire, and let them stew with nothing but their own juice till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. Have ready four or five sweetbreads that have been trimmed nicely, cleared from the gristle, and laid open to soak in warm water. Put them into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne. Add two or three table-spoonfuls of butter rolled in flour. Set the sauce-pan over the fire, and stew the sweetbreads in the tomato-juice till they are thoroughly done. A few minutes before you take them off, stir in two beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with the tomato poured over them.
SWEETBREADS AND CAULIFLOWERS.--Take four large sweetbreads, and two fine cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water. Then put them into a sauce-pan of boiling water, and let them boil ten minutes over the fire. Afterwards, lay them in a pan of very cold water. The parboiling will render them white; and putting them directly from the hot water into the cold will give them firmness. Having washed and drained the cauliflowers, quarter them, and lay them in a broad stew-pan with the sweetbreads upon them, seasoned with a very little cayenne, two or three blades of mace, and some nutmeg. Add as much water as will cover them; put on closely the lid of the pan; and let the whole stew for about an hour. Then take a quarter of a pound of fresh butter, and roll it in a table-spoonful of flour. Add it to the stew with a tea-cupfull of rich milk or cream; and give it one boil up--not more, or the milk may curdle. Serve it hot in a deep dish; the sweetbreads in the middle with the gravy poured over them, and the quartered cauliflowers laid handsomely round. This stew will be found delicious.
Broccoli may be thus stewed with sweetbreads.
STEWED SWEETBREADS WITH OYSTERS.--Take four fine sweetbreads; cut them open; extract the gristle, and lay them in warm water till all the blood is soaked out. Then transfer them to another vessel, and scald them with boiling water, to render them white and firm. Cover them closely, and let them boil ten minutes in the hot water. Then throw them directly into a pan of cold water. Take them out when quite cold; drain them; and put them into a stew-pan with the liquor of three dozen large fine oysters seasoned with half a grated nutmeg, or more; and eight or ten blades of mace. Add two ounces of fresh butter, mixed very smoothly with a tea-spoonful of flour. Cover the pan; and let them stew gently for half an hour or more. Then put in the oysters, and let them stew with the sweetbreads a little more than five minutes. Lastly stir in a jill (two wine-glasses) of cream, immediately before you take the stew from the fire. Sent it to table in a deep dish with a slice of buttered toast at the bottom.