Sweetbreads in White Gravy

Food in England by Dorothy Hartley, p. 111

Sweetbreads (weight?)
1 slice of bacon cut into lardons
1 stick celery, fine dice
1 bouquet garni
(maybe 1/2 cup milk of cream)
Salt and pepper
Bread slices, well toasted

(referred to http://www.donaldrussell.com/calf-s-sweetbreads-with-mushrooms-in-a-cream-sauce.html)

1. Soak the sweetbreads in cold, heavily salted water for 1 hour. Drain, and rinse.
2. Bring the stock to a boil, season with salt, and add the sweetbreads. Reduce to a simmer and cook 8-10 minutes. Remove the sweetbreads from the poaching liquid and set aside to cool a bit.
3. Meanwhile, cook the bacon very slowly to render the fat and avoid browning the meat. Add the celery and herbs and poach the celery in the fat until it is soft, then sprinkle with flour; cook for another 2-3 minutes to cook off the raw flour flavour. 
4. Drain 3/4 to 1 cup of the poaching liquid from the sweetbreads (and dairy?) into the celery mixture and beat to make a smooth sauce. Season with some salt and pepper. Simmer for about 15 minutes, stirring occasionally, to thicken.
5. Clear any skin, fat or gristle, from the sweetbreads and slice fairly thickly. They should be as white as a piece of bread. 
6.  Place the sweetbreads on top of the celery in the pot. Season to taste with salt and pepper and simmer for an additional 5 minutes to heat through the sweetbreads.
7. Spoon over the dry toast.

Sweetbreads

Food in England by Dorothy Hartley, p. 111

"The pig's sweetbreads usually form part of the mixed dish known as pig's fry.
" There are three different breads: the heart, throat and pancreas. Being white meat they are considered suitable for invalids.

1. First blanch them, by soaking in salted water for an hour, 
2. then put into fresh cold salted water (or milk or mild stock) and bring to the boil as slowly as possible. 
3. Drain, clear of any skin or gristle, and slice fairly thickly. They should now be as white as a piece of bread. 
4. They can be egg-and-crumbled and fried, or served in a number of ways, but for invalids this is perhaps the best."

Yrchins (Urchins)

Food in England by Dorothy Hartley, p. 110

"Very colourful mediaeval dish."

(Not sure how to translate this one)

Pig Haggis

Food in England by Dorothy Hartley, p. 110

1 pig's stomach
? Salt
5 cups cooked potato
1/2 cup butter
1/2 tsp dry ground sage of 1 Tbsp fresh, minced
1 large onion, diced
1-2 celery sticks
3/4 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley, minced
Bacon fat
Apple sauce

1. The day before, turn the stomach inside-out and scrub clean. Soak in heavily salted water.
2. Next day, cook the potatoes and mash or rice them. Put them in a large bowl.
3. Melt the butter in a skillet, and poach the celery and onion at medium-low temperatures until the celery is tender, then add everything in the pan to the potatoes, along with the sage, salt, pepper and parsley. Blend well. 
4. Stuff the haggis and roast in the oven for 2-3 hours at ???F (try 350 degrees, check after 1 hour), basting with bacon fat.
5. Serve with apple sauce and gravy.