Sweetbreads Larded and Glazed with Gravy

Prepare the sweetbreads as explained in No. 1550; when blanched and stiffened lard them in two sections as shown in Fig. 332, with medium lardons (No. 3, Fig. 52). Line a saucepan with slices of fat pork, cut up onions and carrots, a bunch of parsley garnished with thyme and bay leaf and some veal parings, lay the sweetbreads over and moisten with stock (No. 194a); season with salt and whole peppers then cover with a buttered paper. Boil up and finish to cook in a slack oven for forty-five minutes, basting frequently during the time; glaze and let assume a good color. Strain the stock through a fine sieve, skim off its fat and reduce it to the consistency of a light syrup. Dish up the sweetbreads and pour the gravy around.