5$ The Art of Cookery , 
fine difh ; make your force-meat with a large fowl or young 
cock, fkin it, and pick off all the flefh, take half a pound of 
fat and lean bacon, cut thefe very fine and beat them in a mor¬ 
tar ; feafon it with an anchovy, fome nutmeg, a little lemon- 
peel, a very little thyme, and fome parfley : mix thefe up with 
the yolk of an egg, fill your fweetbreads and fallen them with 
fine wooden Ikewers; take the ftew-pan, lay layers of bacon at 
the bottom of the pan, feafon them with pepper, fait, mace, 
cloves, fweet-herbs, and a large onion fliced, upon that lay thin 
llices of veal, and then lay on your fweetbreads; cover it clofe, 
let it Hand eight or ten minutes over a How fire, and then pour 
in a quart of boiling water or broth ; cover it clofe, and let it 
flew two hours very foftly, then take out the fweetbreads, keep 
them hot, ftrain the gravy, fkim all the fat off, boil it up till 
there is about half a pint, put in the fweetbreads, and give them 
two or three minutes flew in the gravy, then lay them in the 
diffi, and pour the gravy over them. Garnifh with lemon. 
Another way to drefs fweeltreads. 
DO not put any water or gravy into the ftew-pan, but put the 
fame veal and bacon over the fweetbreads, and feafon as under 
directed ; cover them clofe, put fire over as well as under, and 
when they are enough, take out the fweetbreads, put in a ladle- 
ful of gravy, boil it, and ftrain it, fkim off all the fat, let it boil 
till it jellies, and then put in the fweetbreads to glaze: lay ef- 
fence of ham in the difh, and lay the fweetbreads upon it; or 
make a very rich gravy with mufhrooms, truffles and morels, a 
glafs of white wine, and two fpoonfuls of catchup. Garnifh 
with cocks-combs forced and ftewed in the gravy. 
Note, you may add to the firft, truffles, morels, mufhrooms, 
cocks-cornbs,palates, artichoke-bottoms, two fpoonfuls of white 
wine, two of catchup, or juft as you pleafe. 
N. B. There are many ways of dreffing fweetbreads : you 
may lard them with thin flips of bacon, and roaft them with 
what fauce you pleafe; or you may marinate them, cut them 
into thin ilices, flour them and fry them. Serve them up with 
fried paifley, and either butter or gravy. Garnifh with lemon. 
Calf’s chitterlings or andouilles . 
TAKE fome of the largeft calf’s guts,cleanfe them, cut them 
in pieces proportionable to the length of the puddings you de- 
fign to make, and tie one end to thefe pieces \ then take fome 
2 bacon 5 
