SWEETBREADS ROASTED

Parboil and put into cold water for fifteen minutes ; change to more cold water for five minutes longer ; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown ; then withdraw them for an instant, roll in beaten ^%^, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a tea- spoonful of browned fiour and the juice of half a lemon. Pour over the sweetbreads and serve at once.