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Sweetbreads Baked, with Peas

Trim two pairs of sweetbreads and parboil for twenty minutes. Take up, lard each sweetbread, put them in a baking pan, dredge with flour, salt and pepper; pour over a teacupful of white stock, and bake in a moderate oven for an hour. Baste frequently. Put a tablespoonful of butter in a frying pan, add a tablespoonful of flour, and mix until smooth; thin with a cupful of cream or milk; stir until boiling; add a can of French peas and let boil. Season with Dish the sweetbreads and arrange white pepper and salt. the peas around them. Serve very hot.