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Sweetbreads, Espagnole

Soak six fresh heart sweetbreads in cold water two hours, plunge in boiling water five minutes. Remove and drop in cold water to thoroughly cool off, remove and neatly trim. Place in a sautoire half a sliced carrot one sliced onion and one ounce larding pork, cut in small pieces. Lay the breads on top. Season with half teaspoon salt and three saltspoons pepper. Lightly baste surface of breads with very little melted butter. Moisten with two gills broth, then let reduce on fire until nearly dry. Pour in two gills demi-glace. Cover with buttered paper, set in oven thirty-five minutes. Remove, arrange six freshly prepared round pieces of toast, two inches in diameter, on a hot dish; place breads on top of the toast. Skim fat from surface of sauce, strain sauce over the breads and serve.