Stewed Sweetbreads Recipe

Instructions

1. After blanching, separate the sweetbreads, put in a saucepan, and cover with boiling salted water; add a little paprika, a tablespoon of lemon juice, and a dash of mace.
2. Stew fifteen or twenty minutes, add a half cup of rich hot cream, and a teaspoon of flour rubbed smooth with 2 teaspoons of butter.
3. Stir until the gravy is smooth and thick.
4. Serve with points of crisp golden toast.