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Sweetbreads, Roast

Soak the sweetbreads for a couple of hours, plunge them into boiling water, boil them quickly for five or ten minutes, and throw them into cold water. Simmer them gently for twenty minutes, dry them, dip them in clarified butter, and cover them with highly-seasoned bread-crumbs. Put a small skewer through them, and tie them on a spit. Roast them gently before a clear fire, and baste industriously during the process. Serve on a hot dish, which should be garnished with parsley and cut lemon. Brown sauce or mushroom sauce may be sent to table with the sweetbreads. If liked, the sweetbreads can be roasted in a Dutch oven before the fire, instead of being tied to a spit. They will need to be basted liberally, and to be turned about that they may be equally browned. Time, about twenty minutes to simmer the sweetbreads; half an hour to roast them.