Ingredients : Three heart sweetbreads generally suffice for a dish; four ounces butter, one onion, one carrot, a blade of mace. a slice of bacon, a few allspice, one pint of good stock, some seasoning, a little roux, a few breadcrumbs, and some mashed potatoes. Steep the sweetbreads in cold water for one hour, then place them in warm water, and blanch ten minutes; trim them, and press them between two dishes, with a weight on them, until cold; cut up one onion and one carrot into slices, place them in a stewpan with a blade of mace, a slice of bacon, a few allspice, some seasoning, one pint of stock; lay in the sweetbreads, cover with buttered paper, bring to the boil in the stove, then place in the oven to braise for one hour; mash some potatoes, place them on a hot dish, put the sweetbreads on the top strain the gravy the sweetbreads were braised in, take off the fat, thicken with a little roux, then pour a little of the sauce over the sweetbreads; cover them with breadcrumbs, then pour some more sauce over them, then more breadcrumbs; give them another coating, place a piece of butter on each sweetbread, and then place them in a hot oven for twenty minutes to brown: serve on the same dish.