SWEETBREAD SAUTÉ WITH MUSHROOMS

Clean sweetbread, boil until tender, and cut in small pieces. Take one
tablespoon of fat, blend in one tablespoon of flour; add half the
liquor of a can of mushrooms and enough soup stock to make the necessary
amount of gravy; add a little catsup, mushroom catsup, and a few drops
of kitchen bouquet, a clove of garlic, and a small onion; salt and
pepper to taste. Cook this about an hour, and then remove garlic and
onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
fine.


VEAL SWEETBREADS (FRIED)

Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.


CALF'S FEET, PRUNES AND CHESTNUTS

Two calf's feet, sawed into joints, seasoned with pepper and salt a day
before using. Place in an iron pot, one-half pound Italian chestnuts
that have been scalded and skinned, then the calf's feet, one-eighth
pound of raisins, one pound of fine prunes, one small onion, one small
head of celery root, two olives cut in small pieces, one-eighth teaspoon
of paprika, one cup of soup stock. Stew slowly for five hours, and add