Blanch a very fresh sweetbread by putting in a stewpan in cold water. Let it come slowly to the boil, but not quite to boil. Take the sweetbread from the stewpan and place at once in cold water. Turn a plate upside down, put the sweetbread on top, then put another plate, the right way up, on the top of the sweetbread to obtain pressure. Place a weight on top, and leave it for thirty minutes or so. Then trim your sweetbread by removing the external skin, etc. Lard it if desired, but this is not absolutely necessary.

Put a very thin slice of larding bacon on both sides of the sweetbread. Season to taste. Then take a paper bag and butter it at the bottom; place inside it the sweetbread with a little of the trimmings from the sweetbread round it. Seal bag and put on grid. Allow twenty minutes in hot oven (350 Fahr.).

If a thick sauce is desired, roll the sweetbread well in flour before cooking. For invalids who do not wish any grease, put the juice in an odd dish and dust a little pepper on top. This will absorb all the fat, leaving the rich gravy.