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Sweetbreads, Stewed

Soak two sweetbreads for an hour. Boil them quickly for ten minutes, and put them into cold water for twenty minutes. Lay them in a saucepan, pour over them three-quarters of a pint of white stock, and add a little pepper and salt and a small pinch of powdered mace. Let them simmer gently for half an hour. Take them up, and put them in the oven to keep hot. Thicken the gravy with a little flour and butter, let it boil, and when it is smooth stir in four table-spoonfuls of cream. Put the sweetbreads on a dish. Add a dessert-spoonful of lemon-juice to the sauce, and pour it over. Time to stew the sweetbreads, half to three-quarters of an hour, according to size. Probable cost, 1s. 6d. to 5s. each.