Skim the stock and reduce it to a glaze to cover the sweetbreads.
Dish the sweetbreads in a circle on a border of mashed potatoes.
If a proper braising-pan is used, the sweetbreads need not be browned in the oven.
Dish the sweetbreads on a border of mashed potatoes, and pour the same over them.
The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.
Wash and dry some liver, sweetbreads, and fat and lean bits of pork, beating the latter with a rolling-pin to make it tender.
Cut the sweetbreads in pretty thick slices, boil them till about half done, with a little more water than just to cover them.
Have the sweetbreads ready prepared, cut in slices and fried, and lay them round the dish, with a few mushrooms pickled.
Sweetbreads are made in Chicago of the pancreases of horned cattle.
Sweetbreads and tongues are the favourite materials for forcemeat.