Trim the fat from a pair of sweetbreads, place in a saucepan, cover with boiling water, add a small piece of celery and part of a bay leaf, simmer gently for fifteen minutes, remove from the water, and throw into cold water for ten minutes to blanch. Now take from the water, remove any loose pieces of fat and any objectionable part; lard the sweetbreads, place in a granite or earthenware baking dish, dredge with salt, pepper and flour, cover the bottom of the pan with stock or water, and bake in a moderate oven for three-quarters of an hour, or until a nice brown, basting every ten minutes. When done, place on a platter, and arrange around them hot peas from which the water has been drained, and seasoned with salt, pepper and butter.