3 heart sweetbreads

1 bunch herbs

1 cup (1/2 pt.) stock

1 cup (1/4 lb.) bacon or salt pork

Salt and pepper

1 carrot, sliced

1 onion, sliced

1 turnip, sliced

4 tablespoons (1 oz.) flour or potato flour

2 tablespoons (1 oz.) butter substitute

Soak sweetbreads in cold water two hours, changing water several times; drop them in boiling water for three minutes, lift out into cold water with few drops lemon juice added, leave fifteen minutes, drain, remove skin and fat, press thirty minutes between two plates, cut bacon into long strips, and lard sweetbreads with them. Put vegetables at bottom of baking pan, lay sweetbreads on top, pour round stock, simmer slowly thirty minutes. Melt butter substitute in another pan, add flour, and when smooth, stir in stock from sweetbreads; cook five minutes, adding seasonings to taste. Dish sweetbreads and strain sauce over. Serve hot. Sweetbreads are exceedingly light and easily digested, and much less stimulating than other meat.