These make an admirable breakfast dish, and can be partly prepared
over-night. Trim and wash the sweetbreads, put them into a saucepan with
sufficient well-flavoured stock to cover them, a minced onion and a
sprig of lemon-thyme; boil gently for fifteen minutes, or a little
longer if necessary. Take them up, drain, dip in egg and finely-sifted
bread-crumbs mixed with a little flour, pepper, and salt. Fry very
carefully, so as not to make it brown or hard, some small slices of
bacon, keep warm whilst you fry the sweetbreads in the fat which has run
from it, adding, if required, a little piece of butter or lard. For a
breakfast dish, the sweetbreads should be served without gravy, but if
for an _entree_ the liquor in which they were stewed, with slight
additions and a little thickening, can be poured round them in the dish.
Calves' sweetbreads are prepared in the same manner as the above, and
can either be fried, finished in a Dutch oven, or served white, with
parsley and butter, or white sauce.