Parboil and blanch as directed, and when rather more than blood-warm, sew each up in a bit of mosquito-net, cheese-cloth, or coarse, thin muslin, drawing it into the form of an egg or a pear, as you may fancy, and fitting the cloth as smoothly as you can. Now lay them between two plates, with a weight upon the upper, and leave in a cold place for several hours. Remove the cloths ; with a slender skewer perforate each in half a dozen places, and pass a lardoon of fat salt pork through it, the ends projecting at each side. Arrange in a baking-pan; add a cupful of weak stock, and cook brown in a quick oven, basting four or five times.

Transfer to a hot dish, and cover while you strain the gravy; add a large spoonful of minced mushrooms; return to the fire and thicken with browned flour. Boil up once sharply; pepper to taste, and send to table in a boat, after you have put a spoonful upon each sweetbread.