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Calf's Sweetbreads with Mushrooms

Soak two sweetbreads for an hour in warm water with a tea-spoonful of salt; pick off all the skin and cut away any fat or gristle; put on to boil for half an hour in sufficient water to cover, then strain the liquid off. Put the sweetbreads in a saucepan with half a pint of milk and half a tea-spoonful of salt, a little cayenne, and six large fresh mushrooms; allow them to boil slowly for another half hour, thicken with a little flour, put in a dessert-spoonful of butter and another of chopped parsley; dish the sweetbreads up whole with the sauce.