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Sweetbreads, Fried

Soak the sweetbreads for an hour, plunge them into boiling water for five minutes, and throw them into cold water till cool. Cut them in slices, egg and bread-crumb them, dip them in clarified butter, bread them again, and fry in plenty of hot fat till they are brightly browned on both sides. Drain them, and then dish on toast, pouring cucumber sauce or maitre d'hotel sauce upon them. Time to fry the slices, about ten minutes. Probable cost, 1s. 6d. to 5s. each.