VEAL SWEETBREADS.
Take three sweet-breads, and soak them three or four hours in milk. Then wipe them dry, and lard them. Make a seasoning of sweet-herbs and mushrooms chopped fine, a quarter of a pound of cold ham or bacon scraped or minced, salt, pepper, and nutmeg to your taste, and a table-spoonful of sweet-oil. Mix the seasoning very well together, and put it into a stew-pan with the sweet-breads, a piece of butter rolled in flour, a little water or broth, and the same quantity of wine. Stew it about ten minutes. Then take out the sweet-breads, lay them in a deep dish, pour the seasoning over them, and let them get cold. Next prepare some cases of white paper, oil them, and cover the inside with grated bread. Put a sweet-bread into each paper-case, with some of the seasoning at bottom and top. Close the cases, put them in an oven, and bake them long enough to color the sweet-breads. Serve them up in the papers.
Set the gravy over the fire, and when it simmers take it off, and stir in the yolk of an egg slightly beaten. Keep it covered for a few minutes, and then serve it up in a boat.