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Classic
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page 129
99. Veal Sweetbreads for Invalids. Prepare the sweetbreads according to A, 35;
all scraps are lightly fried with a slice of lean ham in butter, covered with a
large cupful of water and thoroughly cooked. Cut the sweetbreads into slices and
lard if wished, fry in butter, pour over it the broth and stew slowly until
done. Remove the fat from the sauce, thicken it with cornstarch and strengthen
with extract of beef.
100. Veal Sweetbread Pudding for Invalids. Prepare 2 veal sweetbreads according
to A, 35, stew in butter until tender and cut into cubes. Soak some wheat bread
in milk, press it well and stir it into some frothed butter, add the yolks of 3
eggs, chopped parsley, pepper, salt and the sweetbread cubes, whip the whites of
the eggs to a froth and stir through the mass. Cook the pudding in a small
buttered mould for a good 1/2 hour, turn it out and add a brown sauce.
101. Veal Tongue for Invalids. Boil a nice veal tongue in salted water until
tender, let it lay for a moment in cold water and then take off the skin. The
tongue broth is then strengthened with extract of beef and seasoned with lemon
juice; stew the tongue in a little of this broth, replenishing from time to
time; after 1/2 hour the tongue should be perfectly tender, then thicken the
broth with a little cornstarch smoothed in Madeira, and sauce the tongue with
it.
Other veal dishes suitable for the sick-room are Nos. 62,63, 64, 68, 71, 72, 73,
74, 76, 78 and 79.
III. MUTTON.
NOTE.--Inasmuch as mutton fat cools very rapidly, all dishes in which mutton is
to be served, and also the plates on the table, must be warmed.
102. Saddle or Leg of Mutton prepared like Game. For a dinner party the saddle
is usually taken; if the leg is chosen it is chopped off smoothly to about 1/2
its length and not cut in two at the point like a leg of veal.
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