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Baked Lambs' Sweetbreads

Clean the sweetbreads, washing them in plenty of water, then steep them in water for an hour or more. Drain the sweetbreads and blanch them in boiling water until firm, then boil them slowly for fifteen to twenty minutes; drain and wipe the sweet-breads on a cloth; roll them in the beaten yolks of eggs, and then put in plenty of grated breadcrumbs, and place them in a quick oven until nicely browned. Boil one wineglassful of sherry wine with one-half pint of gravy, arrange the sweetbreads in a group on a hot dish, pour the gravy over them, and serve at once.