Skewer of Sweet-breads.
Parboil the sweet-breads as before described; cut them into slices or scollops about half an inch or more thick; sprinkle them with pepper and salt, and egg and bread-crumb them; now run a little skewer (see page 56) through two of these slices, alternating with two thin, square slices of bacon; fry in boiling lard; serve a tomato or cream sauce in the centre, and garnish with parsley. Serve one skewerful to each person at table.