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Sweetbreads Braises, Bearnaise Sauce

Six blanched sweetbreads, half a medium, sliced carrot, half ditto sliced onion, half a sliced leek, half a branch chopped celery, half a branch parsley, one clove, one fine, ripe, chopped tomato, two allspices, half bay leaf, one saltspoon thyme, half ounce chopped lard.

Melt a teaspoon butter in a saucepan large enough to easily hold the breads, add the lard, as well as all the other articles, and braise on the fire for ten minutes, mixing well once in a while. Lay the sweetbreads on top and sprinkle over them a teaspoon salt. Pour in cold water up to half the height of the sweetbreads. Cover them with a piece of buttered paper. Then as soon as they come to a boil, place them in the hot oven for thirty minutes. Remove and dress on a hot dish. Strain the gravy over the breads and serve with the Bearnaise sauce in a bowl separately.