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Lamb Sweetbreads, Scalloped

Soak three lamb's sweetbreads, and boil them for ten minutes. Throw them into cold water, drain and dry them, and cut them in thin slices. Season and flavour them with a tea-spoonful of salt, half a tea-spoonful of pepper, the eighth of a nutmeg, grated, and the juice of half a lemon, and fry them with an ounce of butter till they are brightly browned. Dredge a table-spoonful of flour on them, pour over them half a pint of boiling cream, and add a dozen sliced mushrooms. Shake the pan over the fire for a few minutes, then draw it aside, and let it cool a little. Mix a tea-spoonful or two of the sauce with two well-beaten yolks of eggs, and add them gradually to the rest. Stir over the fire again until quite hot, and serve in the middle of a rice border. Time, half an hour. Probable cost, uncertain. Sufficient for four or five persons.