Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water.

Sufficient3 sweetbreads for 1 entrée.

Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake for nearly 3/4 hour.

Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley.

Salt and pepper the sweetbreads before putting in the kettle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly.

Make 3 pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy.