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SWEETBREADS STEWED WHITE.

After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_velouté_ or _bechamél_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.

* * * * *

SWEETBREADS STEWED BROWN.

After soaking and blanching, fry them till brown, then simmer gently
in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt,
a small onion stuck with cloves, and a very little whole allspice;
the gravy must be slightly thickened, and morels and truffles are
generally added; small balls of delicate forcemeat are also
an improvement. The above receipts are adapted for sweetbreads
fricasseed, except that they must be cut in pieces for fricassees, and
pieces of meat or poultry are added to them; sweetbreads when dressed
whole look better _piqués_.

* * * * *

A DELICATE RECEIPT FOR ROAST MUTTON.