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Lamb Sweetbreads, Larded

Soak three sweetbreads in water for two or three hours, and change the water frequently. Put them into a saucepan, and let them boil for five or six minutes, to make them firm. Take them out, put them into cold water, and lard them closely. Place them in a stewpan, with as much good veal stock as will reach up to the larding, and put with them a sliced carrot, an onion, a stick of celery, and a small piece of butter rolled in flour. Let them simmer gently for ten minutes, and baste liberally during the time. Beat an egg, mix it with half a pint of cream, add a dessert-spoonful of finely-minced parsley, and two or three grates of nutmeg. Take the carrot, onion, and celery out of the sauce, let it cool a minute, then add the egg and cream. If preferred, a quarter of a hundred asparagus-tops may be stewed in the sauce, instead of the carrot and celery. Stir constantly until quite hot; but it must not boil after the egg and cream are added. A teaspoonful of salt, and half a tea-spoonful of pepper, should be put in, if the stock is not already seasoned. Serve the sweetbreads on a hot dish, strain the sauce over them, and send sorrel or tomato sauce to table, in a tureen. Asparagus or green peas form an excellent accompaniment. Time, half an hour. Probable cost, uncertain. Sufficient for three or four persons.