Take four fine sweet-breads, and having trimmed them nicely,
parboil them, and then lay them in a pan of cold water till they
become cool. Afterwards dry them in a cloth. Put some butter into
a sauce-pan, set it on hot coals, and melt and skim it. When it is
quite clear, take it off. Have ready some beaten egg in one dish,
and some grated bread-crumbs in another. Skewer each sweet-bread,
and fasten them on a spit. Then glaze them all over with egg, and
sprinkle them with bread-crumbs. Spread on some of the clarified
butter, and then another coat of crumbs. Roast them before a clear
fire, at least a quarter of an hour. Have ready some nice veal
gravy flavoured with lemon-juice, and pour it round the sweet-breads
before you send them to table.