Parboil and throw into cold water, where let them stand for fifteen
minutes. Then change to more cold water for five minutes longer. Wipe
perfectly dry. Lay them in your dripping-pan, and roast, basting with
butter and water until they begin to brown. Then withdraw them for an
instant, roll in beaten egg, then in cracker-crumbs, and return to
the fire for ten minutes longer, basting meanwhile twice with melted
butter. Lay in a chafing-dish while you add to the dripping half a cup
hot water, some chopped parsley, a teaspoonful browned flour, and the
juice of half a lemon. Pour over the sweet-breads before sending to
table.