SWEETBREAD FRITTERS.

Observer, Volume 7, Issue 346, 25 July 1885, Page 4

SWEETBREAD FRITTERS.

Parboil them about' twenty minutes, . then throw them in cold water to blanch ; cut them In slices about one inch in thickness ; sprinkle pepper, salt, a little parsley, a squeeze of lemon juice over them ; dip each slice into fritter batter and fry two or three minutes in equal parts of boiling lard and butter : drain well ; serve on plates with a napkin underneath the fritters ; garnish with parsley and . slices of lemon. CHICKEN PIE. Put into a saucepan one quart of water, an onion, a little chopped parsley, a little celery seed, with pepper and salt ; simmer for an hour ; then put in a chicken, cut into convenient pieces, and stew until thoroughly cooked. Line a° dish with good pie crust, then put in the chicken in layers, with slices of hard-boiled egg between each layer ; add to- the gravy a small piece of butter rolled in flour and a quarter of a pint of milk ; let 'it 311 st boil and pour over the chicken. Put on the top crust and bake until the pastry is done. PLAIN TEA-CAKE. Take three breakfast cupfuls of flour, one of sugar (to which a small teaspoonful of cream of tartar must be added), and two eggs ; make into a thick batter with a cupful of milk, to which a small teaspoonful of soda has been added. Beat these ingredients together for a few minutes, and bake in a round shape for an hour. Serve hot and buttered.