Parboil four or five of the largest sweet-breads you can get. This
should be done as soon as they are brought in, as few things spoil
more rapidly if not cooked at once. When half boiled, lay them in
cold water. Prepare a force-meat of grated bread, lemon-peel, butter,
cayenne, and nutmeg mixed with beaten yolk of egg. Cut open the
sweet-breads and stuff them with it, fastening them afterwards with
a skewer, or tying them round with packthread. Have ready some slips
of bacon-fat, and some slips of lemon-peel cut about the thickness of
very small straws. Lard the sweet-breads with them in alternate rows
of bacon and lemon-peel, drawing them through with a larding-needle.
Do it regularly and handsomely. Then put the sweet-breads into a Dutch
oven, and bake them brown. Serve them up with veal gravy flavoured with
a glass of Madeira, and enriched with beaten yolk of egg stirred in at
the last.