Roasted Sweetbreads.
3 fine sweetbreads; 1 cup of gravy—a cup of your soup will do; 1 beaten egg; cracker-dust; 1 tablespoonful mushroom catsup; 1 small glass wine; a very little minced onion put into the gravy; 2 tablespoonfuls melted butter; fried bread.
Boil and blanch the sweetbreads. Wipe perfectly dry, roll in egg, then in the pounded cracker. Lay in a baking-pan; pour the melted butter slowly over them, that it may soak into the crumbs. Set in the oven, cover, and bake forty-five minutes, basting freely, from the time they begin to brown, with the gravy. Dish upon crustless slices of fried bread. Strain the gravy; add catsup and wine; boil up, and pour over the sweetbreads.