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Sweetbreads En Cocotte, Au Porto

Blanch and trim six heart sweetbreads and place in a saucepan with a half gill white wine, two gills broth, a few tarragon leaves, half teaspoon salt, two saltspoons white pepper and a half ounce butter, cover pan and let simmer for twenty-five minutes. Remove, place breads in six cocotte dishes, then divide a gill of port wine evenly in the six cocottes. Mix on a plate three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, evenly sprinkle over the breads, cover with a little cream, arrange dishes on a tin, set in oven to bake for fifteen minutes, remove and serve.