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Patties of Lamb Sweetbreads

Plunge one and a half pounds fresh lamb sweetbreads into two quarts boiling water with a teaspoon salt for five minutes. Remove, drain and neatly trim, then cut them in half. Heat two tablespoons melted lard in a frying pan, drop in the breads, season with a half teaspoon each salt and pepper, then briskly brown for fifteen minutes, drain and keep warm. Mix in a saucepan one and a half tablespoons melted butter with three tablespoons flour, pour in three-quarters pint broth, mix well and let boil for fifteen minutes, then add the sweet-breads. Season with two saltspoons salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for five minutes. Dilute an egg yolk with half gill cream, add to the breads, and mix with a spoon while heating for one minute. Arrange six patties on a large dish and divide the preparation into them, place the covers on and serve.