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Lamb Sweetbreads, with Bacon

Wash and trim the sweetbreads, and boil them in a little milk and water or weak stock for fifteen to twenty minutes. Add a few pieces of carrot, turnip, and onion, a sprig of thyme, and parsley to flavour. Take them up, dry them, and when cool egg and bread-crumb them; flavour the crumbs with a pinch of salt, pepper, and herbs. Fry lightly some small slices of bacon, two for each sweetbread, then keep them hot, and cook the sweetbreads in the bacon fat. Serve on a hot dish, and garnish with the bacon, for a breakfast dish, without sauce or gravy; but if for a luncheon dish a little suitable sauce may be poured round, and nicely-dressed vegetables served in the centre.