Roast Sweetbreads.
3 or 4 fine sweetbreads.
1 raw egg.
½ cup rolled crackers.
1 cup of gravy (saved from yesterday’s fricassee).
2 tablespoonfuls melted butter.
1 tablespoonful mushroom or walnut catsup.
Pepper and salt.
Rounds of fried bread.
Parboil and blanch the sweetbreads. Dry, and dip, first, in egg, then, in cracker-crumbs. Lay in a small dripping-pan; pour the butter over them, set in the oven, and roast, covered, three-quarters of an hour, basting often with the gravy. Dish upon fried bread. Add the catsup to the gravy; boil up and strain over the sweetbreads.