No. 676 Ris de Veau rôti.
Heart-sweetbreads are also preferable for roasting, although the throat-breads may be used; blanch as before and let them cool, place them in a stewpan, with two onions, two cloves, a blade of mace, a carrot, quarter of a pound of lean ham, a bunch of parsley, thyme, and bay-leaf, just cover with a good stock, and place them on the fire to boil twenty minutes, take them out, dry on a cloth, egg and bread-crumb them twice over, then run a long flat skewer through them lengthwise, which tie up on a spit, roast before a fierce fire till they become a nice light brown, keeping them basted with butter; pass the stock they were boiled in through a sieve into another stewpan, boil and skim well, place the sweetbreads in a dish, pour some of the stock round and serve; it may also be served with sauce piquante, poivrade, or tomata (Nos. 27, 32, 37).