Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No. 254). Sprinkle over them a pinch of salt, and cover them with a buttered paper. Reduce to a golden color, and moisten with half a pint of strong white broth (No. 99). Cook it in the oven for forty minutes, basting occasionally with the gravy, lifting the buttered paper, and replacing it each time in the same position. The sweetbreads will now be ready to serve with any kind of sauce or garnishing desired. Always place the sauce or garnishing on a hot serving-dish, and lay the sweetbreads over it, then send to the table.