Sweetbreads a-la-daub.
TAKE three of the largest and finest sweetbreads you
can get, and put them for five minutes into a saucepan
of boiling water. Then take them out, and when they
are cold, lard them with small pieces of bacon, a row
down the middle; then a row on each side, with lemon-
peel cut the size of a straw; then a row on each side of
pickled cucumbers, cut very fine. Put them into a
stewpan with some good veal gravy, a little lemon-juice,
and a spoonful of browning. Stew them gently a
quarter of an hour, and a little before they are ready
thicken with flour and butter. Dish them up, and pour
the gravy over them. Lay round them bunches of
boiled celery, or oyster patties; and garnish with barber-
ries of parsley.