Page:Mrs Beeton's Book of Household Management.djvu/649

Rh minutes. When both meat and peas are tender, remove the herbs, season to taste, and serve the stew in a deep dish.

Time.—2 to 2½ hours. Average Cost, 10d. to 1s. 2d. per lb. Sufficient for 5 or 6 persons.

Ingredients.—1½ lb. of lambs' sweetbreads, ½ a pint of Béchamel sauce (see "Sauces ), stock, cooked green peas, or a few tablespoonfuls of spinach purée, a little finely-chopped truffle, salt and pepper.

Method.—Soak and blanch the sweetbreads (see recipes for dressing veal sweetbreads), then drain well and cover with well-flavoured white stock. Cook gently for 1 hour, or until tender, and drain from the stock. Make the sauce as directed, and season to taste. Place a layer of peas or spinach purée at the bottom of 8 or 9 oval china cases, add a portion of sweetbread and a little sauce. Sprinkle lightly with truffle, and serve hot.

Time.—About 1¼ hours. Average Cost, 1s. 9d. to 2s. 3dd. [sic] per lb. Sufficient for 5 or 6 persons. Seasonable, all the year.

Ingredients.—1½ lb. of lambs' sweetbreads, ½ a pint of brown sauce, stock, 1 oz. of butter, 1 tablespoonfuls of cooked peas, 2 tablespoonfuls of cooked carrot, 2 tablespoonfuls of cooked turnip, salt and pepper.

Method.—Soak and blanch the sweetbreads (see recipes for dressing sweetbreads), and drain and dry them well. Melt the butter in a stewpan, toss the sweetbreads in it until lightly cooked, then barely cover them with good stock. Season to taste, cook very gently for 1 hour, and drain and dry thoroughly. Make the sauce as directed (see No. 233), season to taste, and keep hot until required. Meanwhile boil the turnip, carrot (cut into rounds rather smaller than a marble), and the peas separately until tender, but not broken, and add them in to the sauce. Place the sweetbread in casseroles or china cases, mix with them the sauce and vegetables, cook on the stove or in a moderate oven for 10 or 15 minutes, then serve.

Time.—Altogether, about 2 hours. Average Cost, 2s. 3d. to 3s. Sufficient for 6 or 7 persons. Seasonable, all the year.

Ingredients.—1½ lb. of lambs' sweetbreads, ½ a pint of Béchamel sauce (see "Sauces"), stock, cooked green peas or a little spinach