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SWEETBREADS (a la Maitre d'Hotel)

Soak, blanch, cool, and trim the sweetbreads in the usual way. Lay them in a saucepan, and barely cover them with good veal gravy. Let them stew gently until done enough. Lay them on a hot dish, and have the sauce ready prepared to pour over them. This sauce may be made as follows. Take half a pint of good melted butter. Let it simmer a few minutes, and skim it well, then stir into it a dessert-spoonful of chopped parsley, the strained juice of a small lemon, and a little salt and cayenne. Take the sauce from the fire, let it cool a minute, stir into it until dissolved a small piece of fresh butter, and it will be ready for use. Time to simmer the sweetbread, three-quarters of an hour. Sufficient, a fine large sweetbread for two persons. Probable cost, 1s. 6d. to 5s.