Larded Sweetbread — Fried. Maltese Cross
3 or 4 sweetbreads.
4 or 5 slices very fat salt pork.
A little pepper.
Parboil, blanch and lard, as in preceding receipt. Have ready a clean, hot frying-pan barely greased with a little butter. Put in the sweetbreads, and fry without other fat than that of the pork lardoons which should project half an inch on each side of the sweetbreads. Cook steadily, turning the sweetbreads frequently, until they are of a nice brown. Cut into one with a small sharp knife, to assure yourself that it is done. Remove to a hot, well-buttered dish, and garnish with sprigs of parsley, which have been crisped, but not burned, in a little boiling butter.