ender, half one of mint, the rind of a lemon, and a quarter of an
ounce of cloves. Chop all together, and put them in layers, with pounded
bay-salt between, up to the top of the jar. If all the ingredients
cannot be got at once, put them in when obtained, always throwing in
salt with every fresh article. This will be found a quick and easy way
of making a sweet-scented pot.

SWEET SAUCE. Put some currant jelly into a stewpan, and when melted,
pour it into a sauce boat. This is a more salubrious relish for venison
or hare, than either spice or salt, and is an agreeable accompaniment to
roast or hashed meats.

SWEETBREADS FRICASSEE. Cut the sweetbreads in pretty thick slices, boil
them till about half done, with a little more water than just to cover
them. Add a little salt, white pepper, and mace. Then some butter, the
yolks of four eggs beaten with a little white wine, and some verjuice.
Keep this over the fire, shaking it well, till the sauce is properly
thickened. Serve it up with the juice of a Seville orange squeezed over
it. If it is to be a brown fricassee, fry the sweetbreads first in
butter till the outside is browned. Then pour away the butter, put water
to the sweetbreads, and boil and finish them as before. An onion or a
clove of garlic may be added to the water; or if broth be used instead
of water, it will make the fricassee more savoury.

SWEETBREADS FRIED. Cut them into long slices, rub them over with egg,
season with pepper, salt, and grated bread, and fry them in butter.
Serve them up with melted butter and ketchup, garnished with crisped
parsley, and thin slices of toasted bacon.

SWEETBREADS RAGOUT. Cut them about the size of a walnut, wash and dry
them, then fry them of a fine brown. Pour on them a good gravy, seasoned
with salt, pepper, allspice, and either mushrooms or mushroom ketchup,
adding truffles and morels, if approved. Strain, and thicken with butter
and a little flour.

SWEETBREADS ROASTED. Parboil two large ones; when cold, lard them with
bacon, and roast them in a Dutch oven. For sauce, plain butter and
mushroom ketchup.

SWEETMEATS. Preserves or sweetmeats should be carefully kept from the
air, and set in a very dry place. If they have only a small proportion
of sugar, a warm situation would not injure them; but if they have not
been sufficiently boiled, the heat will make them ferment, and the damp
will cause them to grow mouldy. They should be inspected two or three