When you have washed them, and removed all bits of skin and fatty
matter, cover with cold water, and heat to a boil. Pour off the hot
water, and cover with cold until the sweet-breads are firm. If you
desire to have them very rich, lard as for frying before you put in
the second water. They are more delicate, however, if the pork be left
out. Stew in a very little water the second time. When they are tender,
add for each sweet-bread a heaping teaspoonful of butter, and a little
chopped parsley, with pepper, and salt, and a little cream. Let them
simmer in this gravy for five minutes, then take them up. Send to table
in a covered dish, with the gravy poured over them.
If you lard the sweet-breads, substitute for the cream in the gravy a
glass of good wine. In this case, take the sweet-breads out before it
is put into the gravy. Boil up once and pour over them.