re
d'hotel sauce No. 466.

_Mode_.--Soak the sweetbreads in warm water for an hour; then boil them
for 10 minutes; cut them in slices, egg and bread crumb them, season
with pepper and salt, and put them into a frying-pan, with the above
proportion of butter. Keep turning them until done, which will be in
about 10 minutes; dish them, and pour over them a Maitre d'hotel sauce,
made by recipe No. 466. The dish may be garnished with slices of cut
lemon.

_Time_.--To soak 1 hour, to be broiled 10 minutes, to be fried about 10
minutes.

_Average cost_, 1s. to 5s., according to the season.

_Sufficient_ for an entree.

_Seasonable_.--In full season from May to August.

_Note_.--The egg and bread crumb may be omitted, and the slices of
sweetbread dredged with a little flour instead, and a good gravy may be
substituted for the _maitre d'hotel_ sauce. This is a very simple method
of dressing them.

STEWED SWEETBREADS (an Entree).

908. INGREDIENTS.--3 sweetbreads, 1 pint of white stock No. 107,
thickening of butter and flour, 6 tablespoonfuls of cream, 1
tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and
salt to taste.

_Mode_.--Soak the sweetbreads in warm water for 1 hour, and boil them
for 10 minutes; take them out, put them into cold water for a few
minutes; lay them in a stewpan with the stock, and simmer them gently
for rather more than 1/2 hour. Dish them; thicken the gravy with a
little butter and flour; let it boil up, add the remaining ingredients,
allow the sauce to get quite _hot_, but _not boil_, and pour it over the
sweetbreads.

_Time_.--To soak 1 hour, to be boiled 10 minutes, stewed rather more
than 1/2 hour.

_Average cost_, from 1s. to 5s., according to the season.

_Sufficient_ for an entree.

_Seasonable_.--In full season from May to August.

_Note_.--A few mushrooms added to this dish, and stewed with the
sweetbreads, will be found an improvement.

SEASON AND CHOICE OF VEAL.--Veal, like all other meats, has its
season of plenty. The best veal, and the largest supply, are to
be had from March to the end of July. It comes principally from
the western counties, and is generally of the Alderney breed. In
purchasing veal, its whiteness and fineness of grain should be
considered, the colour being especially of the utmost
consequence. Veal may be bought at all times of the year and of
excellent quality, but is generally very dear, except i