Parboil the sweetbreads. Throw them into cold water, when cold trim them. They can then be egg-and-bread-crumbed (see No. 20), but this is by no means necessary. Flour all the pieces, and fry in the frying-pan in a little dripping, or the fat of some fried bacon, to be served with the lamb's fry, which is an improvement. When nicely browned, pour a little water into the dripping-pan, and thicken it with a little flour. (See No. 13.) Throw in a little chopped parsley, and season rather highly with pepper and salt. Time to fry, about ten minutes.

Lamb's Head

The head is best parboiled, and then baked. After boiling for an hour cut open the head, and take out the brains and tongue. The head can be sprinkled over with bread crumbs, and is best first brushed over with a well beaten-up egg. Serve the tongue and brains separately, mixing the latter with some chopped parsley, and a small pinch of mixed herbs, and a little lemon-juice, pepper and salt. See that the tongue is sufficiently boiled. Place the tongue in the middle, and put the brains round it.