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Calf's Sweetbreads, Braised

Take two good sweetbreads, cut off the root, and let them soak two or three hours in cold water, then blanch them and put them in fresh water to cool; press them well and place them on a clean cloth, another on top, with a small weight to hold it in place. Let them remain like this for several hours, then trim them, lard them with strips of fat bacon, and stew them as follows. Make a foundation of slices of carrots and onions in a flat saucepan. Put the sweetbreads on this, with the parings in the spaces between, and a bouquet garni. Close the lid of the saucepan tightly, and place it at the side of the fire to cook slowly. When the sweetbreads begin to brown, moisten them with a little white wine; let this reduce, then put in some gravy, thickened with arrowroot, to half cover them. Place a sheet of buttered paper or a strip of fat bacon on top, and cover again. When half done turn the sweetbreads over. When nearly finished take off the paper, place the larded part of the sweetbreads uppermost, and put the saucepan in the oven without its lid; baste with the gravy while it browns. Take out the sweetbreads, cut them in slices aslant, and garnish with spinach. Glaze with a little of the reduced sauce, and send remainder to table in a sauce boat.