Heart-sweetbreads are also preferable for roasting, although the
throat-breads may be used; blanch as before and let them cool, place
them in a stewpan, with two onions, two cloves, a blade of mace, a
carrot, quarter of a pound of lean ham, a bunch of parsley, thyme, and
bay-leaf, just cover with a good stock, and place them on the fire to
boil twenty minutes, take them out, dry on a cloth, egg and bread-crumb
them twice over, then run a long flat skewer through them lengthwise,
which tie up on a spit, roast before a fierce fire till they become a
nice light brown, keeping them basted with butter; pass the stock they
were boiled in through a sieve into another stewpan, boil and skim well,
place the sweetbreads in a dish, pour some of the stock round and serve;
it may also be served with sauce piquante, poivrade, or tomata (Nos. 27,
32, 37).