Broiled Sweetbreads.
Parboil and blanch, as already directed, by putting first into hot water, and keeping it at a fast boil for five minutes, then plunging into ice-cold, a little salted. When the sweetbreads have lain in this ten minutes, wipe them very dry, and with a sharp knife split each in half, lengthwise. Broil over a clear, hot fire, turning every minute as they begin to drip. Have ready upon a deep plate some melted butter, well salted and peppered, mixed with catsup or pungent sauce. When the sweetbreads are done to a fine brown lay them in this, turning them over several times, and set, covered, in a warm oven.
Lay rounds of fried bread or toast within a chafing-dish, and a piece of sweetbread on each. Pour the rest of the hot butter, in which they have been lying, over them, and send to table.