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Sweetbreads, with Truffles

Prepare the sweetbreads in the usual manner, flour them, and bake in a gentle oven till they are lightly browned. Baste frequently. Whilst they are baking, prepare the sauce to be served with them as follows. Peel half a dozen truffles, and cut them into slices about the third of an inch thick. Put these in a saucepan with a large wine-glassful of Marsala, the strained juice of a lemon, and a little salt and cayenne. Let them simmer gently a few minutes, then add a quarter of a pint of good stock. Thicken the gravy with brown thickening, and let it boil till smooth. Put in the sweetbreads, let them simmer twenty minutes longer, and serve very hot. Time, altogether, one hour. Probable cost of sweetbreads, 1s. 6d. to 5s. each.