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Calf's Sweetbreads, Stewed

Put two sweetbreads, prepared as above, into a stewpan with some nicely-flavoured stock, and let them simmer gently for three-quarters of an hour or more. Take them out and place them on a hot dish. Draw the gravy from the fire for a minute or two, and add to it very gradually the yolk of an egg and four table-spoonfuls of cream. Put this over a gentle fire until the sauce thickens, but do not allow it to boil. Just before serving, squeeze into it the juice of a lemon. Sufficient for three persons.