To fricaffee Sweet-BREADS brown.
SCALD three sweet-breads, when cold cut
them in slices the thickness of a crown piece, dip
them in batter, and fry them in fresh butter a
nice brown, make a gravy for them as the last,
stew your sweet-breads slowly in the gravy eight
or ten minutes, lay them on your dish, and
pour the gravy over them: garnish with lemon or
barberries.