Split open and skewer the sweetbreads; season them with pepper and salt, and with powdered mace. Broil them on a gridiron till thoroughly done. While they are broiling, prepare some melted butter seasoned with mace and a little white wine, or mushroom catchup; and have ready some toast with the crust cut off. Lay the toast in the bottom of a dish; place the sweetbreads upon it, and pour over them the drawn butter.