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Sweetbreads, with Mushrooms

Soak, blanch, and trim two fine sweetbreads, and lard them evenly with thin strips of fat bacon. Slice a carrot, a turnip, a small onion, and a few sticks of celery, and fry these vegetables in hot fat till they are lightly browned. Drain away the fat, put the sweetbreads upon the vegetables, and add as much stock as will barely cover them, together with a little salt and cayenne, a small lump of sugar, the thin rind of half a lemon, as much grated nutmeg as will lie on a threepenny-piece, a small blade of mace, four allspice, and half a wine-glassful of brandy. Let the sauce boil quickly, skim carefully, and then simmer the sweetbreads till done enough. Take them up, put a little piece of fresh butter on each, and place them in the oven to keep them hot. Put into the gravy a dozen small mushrooms which have been skinned and cleaned, and add a tea-spoonful of tarragon vinegar and a little brown thickening. Put the sweetbreads again into the sauce, and let them simmer for ten or fifteen minutes. Serve on a hot dish with the sauce poured round them. Time to simmer the sweetbreads, half to three-quarters of an hour. Sufficient for four persons.