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Sweetbreads En Fricandeau

Soak six heart sweetbreads in cold water for two hours, remove, plunge in two quarts boiling water with a teaspoon salt, boil for five minutes, drain and neatly trim them. Cut from a piece of larding pork twenty-four thin strips one inch long, and with aid of a small larding needle insert strips one inch long, and with aid of a small larding needle insert strips on surface of the six breads. Place all trimmings of lard in a small sautoire, with a sliced each carrot and onion, branch parsley, bay leaf, clove, ounce raw ham cut in pieces, and lay breads over. Season with a level teaspoon salt, three saltspoons pepper, lightly baste with melted butter and set on the fire for five minutes. Moisten with half gill white wine, let reduce to a glaze, pour in one and a half gills broth and cover breads with a buttered paper. When thoroughly boiling set sautoire in oven for thirty-five minutes, remove, lift up breads with a fork, dress on a hot dish and keep hot. Skim fat off surface of gravy, strain through cheesecloth into another saucepan and briskly boil on open fire for six minutes. Add a gill demi-glace, one tablespoon capers, boil for five minutes more, pour sauce and sprinkle a little chopped parsley over breads and serve.