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Lambs' Sweetbreads in Cases

Blanch, pare and clean half a dozen lambs' sweetbreads. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well buttered stewpan, adding one gill of Madeira wine and one gill of chicken broth. Cover with a buttered paper, and let them cook to a golden color in the oven for ten minutes, then place them on a dish. Put one-half gill of cooked fine herbs, and one gill of reduced Spanish sauce into the pan, allowing it to cook for five minutes. Take six small buttered paper cases, pour a little of gravy at the bottom of each, fill in with sweetbreads, and place them on a bakingdish; keep them in an open oven for five minutes, then serve on a folded napkin.