the frying basket and plunge into boiling fat for half a minute. Take
out and drain, and with a knife, remove the centre crusts and take out
the soft bread; then fill, and put on the centre pieces.

Filling for crusts: Put two table-spoonfuls of butter in the frying-
pan, and when hot, add one of flour. Stir until smooth and brown. Add
one cupful of stock. Boil one minute, and stir in one pint of cooked
veal, cut rather fine. Season with salt, pepper, and a little lemon
juice. When hot, fill the crusts. Any kind of cold meat can be served
in this manner.


Sweetbreads.

Sweetbreads are found in calves and lambs. The demand for calves'
sweetbreads has grown wonderfully within the past ten years. In all
our large cities they sell at all times of the year for a high price,
but in winter and early spring they cost more than twice as much as
they do late in the spring and during the summer. The throat and heart
sweetbreads are often sold as one, but in winter, when they bring a
very high price, the former is sold for the same price as the latter.
The throat sweetbread is found immediately below the throat. It has an
elongated form, is not so firm and fat, and has not the fine flavor of
the heart sweetbread. The heart sweetbread is attached to the last
rib, and lies near the heart. The form is somewhat rounded, and it is
smooth and firm.


To Clean Sweetbreads.