SWEETBREAD SAUTE

Saute a little butter with some finely chopped onion, and let
brown with a teaspoonful of flour; then add juice from 1 can of
mushrooms, ™% glass of sherry wine, 2 tablespoonfuls of tomato
catsup and 1 of Worcestershire sauce; lastly add cut up mush-
rooms and well-cleaned, parboiled sweetbreads. Season to taste
and serve on hot buttered toast. —Mrs. Hugh Springer

SWEETBREAD FINANCIERE

(For Ten Persons)

Take 10 sweetbreads, let stand in cold water 1 hour and then
remove skin. Parboil for 20 minutes, place on a napkin and put a
heavy weight upon them to press and make solid. Take a piece of
fat salt pork, cut in oblong strips and lard the sweetbread with
this pork with a larding needle. Take a shallow saucepan, place
in it % lb. of butter. Let the butter melt, then place in the sweet-
breads, one by one. Season with a small quantity of salt and black
pepper, 3 sliced carrots and a bouquet composed of thyme and bay
leaves. Cover saucepan with a sheet of brown paper well oiled, let
the sweetbreads cook slowly, uncovering them occasionally and
turning them until they are of a bright golden color. Then add 1
quart of good beef stock, and let simmer for an hour; the sweet-
breads are then ready to serve with financiere sauce, made as
follows: One pint of rich chicken broth, 1 oz. of butter, 1 box of
sliced truffles, 3 doz. peeled olives, 1 box mushrooms, the livers
of 3 chickens, 2 dozen small balls of minced veal, % pint Madeira.
Season with salt, pepper and a touch of tabasco. Let the whole
cook for 20 minutes. Add % lb. butter rubbed in flour. The fin-
anciere should be thick. Serve sweetbreads on a round dish with
toast fried in butter. Serve hot. —Mrs. H. S. Tobin

SAUSAGE PIE

16 lb. sausages 1 cupful mashed potatoes
16 cupful stewed tomatoes Salt and pepper
1 cupful breadcrumbs 1 egg

Skin sausages and mix all ingredients. Bake in a well buttered
pie dish for 14% hours in a moderate oven. Sprinkle toasted bread-
crumbs on top and serve hot with tomato sauce.

SPICED BEEF

1 Ib. coarse brown sugar 1 oz. ground cloves
14 lb. salt-petre 14 oz. mace
Mix and rub well into a 25 lb. round of beef. Let stand 24
hours. Then rub all over with coarse salt. Put in a cool place
turn and baste with the brine every day for 3 weeks. Put in a
round roasting pan, tie a cloth over the top and cover with a paste
and bake from 4 to 5 hours. —Mrs. J. H. Senkler

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