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SWEETBREADS (a la Dauphine)

Take two perfectly-fresh sweetbreads. Let them soak well in water for two hours, changing the water occasionally. Put them into boiling water, and let them simmer gently until they are firm without being hard. Put them in cold water for a few minutes, dry them, and lard them evenly with thin strips of fat bacon. Take a small stewpan which has belonging to it a lid to hold live embers. Butter the inside, and put into it a large carrot sliced and a moderate-sized onion. Lay one or two slices of bacon on the vegetables, then put in the sweetbreads, together with half a pint of strong brown gravy. Sprinkle a little salt over them, and stew with a gentle fire under them and plenty of heat on the top. Baste frequently with the gravy until the sweetbreads are lightly browned. Add more gravy as it is necessary. Trim the sweetbreads neatly, put them on a dish with the bacon under them, strain the gravy upon them, and send dressed sorrel or endive or tomato sauce to table with them. Time to stew the sweetbreads, three-quarters of an hour. Probable cost, 1s. 6d. to 5s. each. Sufficient for a small dish.