Trim a fine sweetbread--it cannot be too fresh; parboil it for five
minutes, and throw it into a basin of cold water; roast it plain, or
beat up the yolk of an egg, and prepare some fine bread-crumbs. Or
when the sweetbread is cold, dry it thoroughly in a cloth, run a lark
spit or a skewer through it, and tie it on the ordinary spit; egg it
with a paste brush, powder it well with bread-crumbs, and roast it.
For sauce, put fried bread-crumbs round it, and melted butter with a
little mushroom ketchup and lemon juice, or serve on buttered toast,
garnished with egg sauce, or with gravy.