Sweet-Breads ( Roasted. )
Parboil and throw into cold water, where let them stand for fifteen minutes. Then change to more cold water for five minutes longer. Wipe perfectly dry. Lay them in your dripping-pan, and roast, basting with butter and water until they begin to brown. Then withdraw them for an instant, roll in beaten egg, then in cracker-crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Lay in a chafing-dish while you add to the dripping half a cup hot water, some chopped parsley, a teaspoonful browned flour, and the juice of half a lemon. Pour over the sweet-breads before sending to table.