BAKED SWEETBREADS
Parboil and blanch the sweetbreads. Marinate them by standing them for two hours in a mixture of one beaten egg, a teaspoonful of onion juice, one half teaspoonful of salt, one quarter teaspoonful of pepper, and one tablespoonful of chopped parsley. Turn them in the marinade occasionally so they will absorb the seasoning. Roll them in cracker dust and place them in a pan on very thin slices of salt pork, and place a thin slice of pork on top of each one. Bake in a hot oven fifteen or twenty minutes, or until they are tender and brown. The pork will crisp and the sweetbread will brown around it.
Serve with a sauce made as follows: Brown a little flour in the drippings left in the pan, then add a little water or stock, a little lemon juice, and what is left of the marinade. Stir it until it has the consistency of thick cream and strain it on to the platter. Place the sweetbreads upon the sauce.
NO. 52. GLAZED SWEETBREADS.