Ris de veau à la Broche (Spit-Roasted Veal Sweetbreads)

Ingredients

• Veal sweetbreads
• Larding bacon (lard)
• Butter
• Veal gravy (jus de veau)

Instructions

1. Lard the sweetbreads with bacon.
2. Wrap them in buttered paper and set them on the spit.
3. After 25 minutes of cooking, remove the paper.
4. Continue cooking a further 10 minutes to glaze them, basting with good veal gravy.
5. Serve a suitable sauce or garnish separately.