Let both the veal and the sweetbread be washed with exceeding nicety, cover them with cold water, clear off the scum as it rises, throw in a little salt, add a bunch of parsley, a large blade of mace, and twenty white peppercorns; simmer the meat from an hour to an hour and a quarter, and serve it covered with rich onion sauce. Send it to table very hot. The sweetbread may be taken up when half done, and cur-riedj or made into cutlets, or stewed in brown gravy. When onions are objected to, substitute white sauce and a cheek of bacon for them, or parsley and butter, if preferred to it 1 to 1 1/4 hour.
Let the caul remain skewered over the joint till within half an hour of its being ready for table; place it at a moderate distance from a brisk fire, baste it constantly, and in about an hour and a half remove the caul, flour the joint, and let it brown. Dish and pour melted butter over it, and serve it with a cut lemon, and any other of the usual accompaniments to veal. It may be garnished with fried balls of the forcemeat (No. 1, Chapter VI (Forcemeats).), about the size of a walnut.
2 to 2-i hours.