SKEWER OF SWEET-BREADS.

[Illustration]

Parboil the sweet-breads as before described; cut them into slices or

scollops about half an inch or more thick; sprinkle them with pepper and

salt, and egg and bread-crumb them; now run a little skewer (see page

56) through two of these slices, alternating with two thin, square

slices of bacon; fry in boiling lard; serve a tomato or cream sauce in

the centre, and garnish with parsley. Serve one skewerful to each person

at table.