Soak the sweetbread in cold water for three hours; then put it in a pan of cold water, bring it to the boil and let it boil for three minutes. Drain it well from the water, wrap it up first in the bacon, then in a sheet of buttered paper.
Wash, prepare, and slice the vegetables, put them in a stewpan with the herbs tied together. Lay the sweetbread on them, and pour over the stock. Let it simmer gently for half an hour. Then unwrap the sweetbread, place it between two plates with weights on the top one. Leave it until cold, then cut it in half, and stamp it into rounds the size of the top of a tumbler. Put these on a plate, sprinkle them with salt, pepper, and lemon-juice, and leave them for one hour; keep turning them over occasionally. Then dip each round in frying batter, and fry it a golden brown in fat from which a bluish smoke is rising. Drain them well, and arrange them in a circle on a hot dish.
Cost, from 3s. 6d.