To prepare creamed sweetbreads, parboil them and then separate them
into small pieces with a fork or cut them into cubes. Reheat them in a
cupful of white sauce, season well, and then serve them in any of the
ways just mentioned. If mushrooms are to be used, cook and dice them
before combining them with the sweetbreads.
20. Kidneys.--The kidneys of both lamb and veal are used for food. The
cooking of them, however, must be either a quick, short process or a
long, slow one. When a quick method is applied, the tissues remain
tender. Additional cooking renders them tough, so that a great deal more
cooking must be done to make them tender again. Whatever method is
applied, kidneys must always be soaked in water for 1 hour or more so as
to cleanse them, the outside covering then pared off, and the meat
sliced or cut into cubes or strips. After being thus prepared, kidneys
may be broiled or sauted, or, if a long method of cookery is preferred,
they may be boiled or stewed with or without vegetables.
21. Calves' Liver and Bacon.--Beef liver is sometimes used for food, but
it is not so good as liver from the calf. In fact, calves' liver,
especially when combined with bacon, is very appetizing. The bacon
supplies the fat that the liver lacks and at the same time
provides flavor.
To prepare calves' liver and bacon, cut the liver into 1/2-inch slices,
cover these with boiling water, and let them stand for 5 minutes.
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