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Sweetbreads, Broiled or Grilled

Take moderate-sized sweetbreads and prepare them in the usual way. Stew them in good stock till they are done enough. Then drain them, and press them between two dishes till cold. Split them in halves and trim them neatly; brush them over with butter, and broil them over a clear but very gentle fire. Have a plate with clarified butter upon it near the gridiron, and keep dipping the sweetbreads in it, turning them frequently. When they are brightly browned all over they are done enough. Dish the slices in a circle, and send brown sauce flavoured with lemon-juice to table in a tureen. Time to stew the sweetbreads, about half an hour.