Don’t put any Water or Gravy into the Stew-pan, but put the same Veal and Bacon over the Sweetbreads, and season as under directed; cover them close, put Fire over as well as under, and when they are enough take out the Sweetbreads, put in a Ladleful of Gravy, boil it, and strain it, skim off all the Fat, let it boil till it Jellies, and then put in the Sweetbreads to glaze; lay Essence of Ham in the Dish, and lay the Sweetbreads upon it; or make a very rich Gravy with Mushrooms, Truffles and Morels,
Note, You may add to the first, Truffles, Morels, Mushrooms, Cocks Combs, Palates, Artichoke Bottoms,
N. B. There are many Ways of Dressing Sweetbreads: You may lard them with thin Slips of Bacon, and roast them with what Sauce you please; or you may marinate them, cut them into thin Slices, flour them, and fry them. Serve them up with fry’d Parsley, and either Butter or Gravy. Garnish with Lemon.