Roasted Sweetbreads.
3 sweetbreads.
1 cup brown gravy—veal, if you can get it.
2 eggs, beaten light.
2 table-spoonfuls of butter, melted.
Large handful of bread-crumbs.
1 table-spoonful mushroom or tomato catsup.
1 small glass brown sherry.
A very little onion, minced fine, and stewed in the gravy.
Soak the sweetbreads in tepid water for half an hour; then boil in hot water ten minutes, plunging into very cold at the end of this time. Wipe perfectly dry, coat with the beaten egg, then with the bread-crumbs. Repeat this until they are thickly and closely covered. Lay upon a baking-pan, put the butter, a little at a time, over them, that it may soak into the crumbs; set in a moderate oven, turn another pan over them, and bake, covered, three-quarters of an hour, if of fair size, basting from time to time with the veal gravy. Dish them upon toast or fried bread, give the gravy a boil-up when you have added the catsup and wine, and strain it over the sweetbreads.