Trim a fine sweetbread, it cannot be too fresh; parboil it for five minutes, and throw it into a basin of cold water; roast it plain, or beat up the yolk of an egg, and prepare some fine bread crumbs. When the sweetbread is cold, dry it thoroughly in a cloth, run a lark spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste brush, powder it well with bread crumbs, and roast it. For sauce, fried bread crumbs round it, and melted butter with a little mushroom catsup and lemon juice, or serve them on buttered toast, garnished with egg sauce, or with gravy.