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Sweetbreads, Baked

Soak the sweetbreads well in water for two hours, and change the water once or twice during the time. Throw them into boiling water, and let them simmer gently for five minutes or more, till they are firm and round, but not hard. Take them up, drain them, and throw them into cold water to cool. Brush them over in every part with beaten egg, roll them in bread-crumbs, sprinkle clarified butter upon them, and bread-crumb them again. Put them in a baking-tin with about two ounces of butter, and bake in a well-heated oven; baste them till they are done enough and brightly browned. Take as many slices of hot toast as there are sweetbreads. Put them in a dish, lay the sweetbreads upon them, pour brown gravy round, but not over them, and serve immediately. Time to bake from half to three-quarters of an hour, according to size. Probable cost of sweetbreads. 1s. 6d. to 5s. each.