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SWEETBREADS (en Casserole)

Wash, trim, blanch, and lard the sweetbreads, put them into a casserole with just enough rich brown stock to cover them, and a bouquet garni, and stir very gently for thirty to forty minutes. The lift out the sweetbreads and the bouquet, and keep the former hot. Skim off all the fat from the stock, add a gill or so of rich brown sauce of any kind, boil it up sharply in a hot oven, lay in the sweetbreads, sliced with some fried mushrooms, and let all heat well together. Add a dust of pepper and a squeeze of lemon-juice, and serve.