the dish seems moist, and bake slowly until it is done, with an inverted pan over it to keep in the steam. Remove the pan ten minutes before serving and let the top brown, putting more butter on if necessary. Sprinkle with grated cheese, or minced parsley.
FRIED SWEETBREADS
Wash very carefully, drain, and dry on a cloth. Lard with narrow strips of fat salt pork and cook in a buttered frying-pan until the pork is crisp. Or, parboil the sweetbreads, drain and dry, dip in egg and crumbs, and fry in deep fat. Serve with tomato sauce.
BROILED SWEETBREADS
Parboil, drain, and dry, rub with butter, sprinkle with pepper and salt, and broil over a clear fire. Serve with melted butter.
CREAMED SWEETBREADS.
Parboil, drain, and cut up, but not too fine. Make a cream sauce and put the parboiled sweetbreads into it. Creamed sweetbreads may be combined with chopped mushrooms, chicken, oysters, lobster, crabs, shrimps, or green peas. Calf's brains may be used in the same way.
