Sweetbreads will make a good entree for any Christmas dinner and there is not a better recipe than that recommended by the wife of ex-Postmaster-General Hatton.
It is as follows:
Boil the sweetbreads ten or fifteen minutes and put in cold water to take off the skin. When cold, cut in two, put in egg batter and roll in bread crumbs. Put plenty of butter in frying pan and fry a light brown. Put on platter. Put a pint of milk in a pan, thicken very slightly with corn starch, let it boil up. Add a wine glass of sherry and pour over the sweetbreads.