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Lamb Sweetbreads, Fried

Soak three sweetbreads in water for two or three hours, to draw out the blood, then boil them for ten minutes, to set them firm, and throw them into cold water for ten minutes more. Dry them in a soft cloth, and press them between two dishes. Dredge a little flour over them, brush them over with beaten egg, and sprinkle finely-grated bread-crumbs upon them, and fry them in bacon-fat or butter. Baste them constantly until brightly browned. A tea-spoonful of bread-raspings, such as are used for hams, may be strewn over the bread-crumbs, to ensure the colour being good. Have ready half a pint of good brown gravy. Stir a glass of sherry into it, to flavour it, and pour this round, not upon, the sweetbreads. Garnish with water-cress. Time, altogether, about half an hour, exclusive of the soaking. Sufficient for three or four persons. Probable cost, uncertain.