STEWED SWEETBREADS (an Entree)

Ingredients

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

Instructions

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