To ragoo Sweet-BREADS.
RUB them over with the yolk of an egg,
strew over them bread crumbs, parsley, thyme, and
sweet marjoram shred small, and pepper
and salt, make a roll of forcemeat like a sweet-
bread, and put it in a veal caul, and roast them
in a Dutch oven, take some brown gravy, and
put to it a little lemon pickle, mushroom catch-
up, and the end of a lemon, boil the gravy, and
when the sweet-breads are enough lay them in
a dish, with the forcemeat in the middle, take
the end of the lemon out, and pour the gravy
into the dish, and serve them up.