LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree)

Ingredients

• 2-3 sweetbreads
• 1/2 pint veal stock
• white pepper and salt to taste
• a small bunch of green onions
• 1 blade pounded mace
• thickening of butter and flour
• 2 eggs
• nearly 1/2 pint of cream
• 1 teaspoonful minced parsley
• a very little grated nutmeg

Instructions

1. Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes;
2. then take them out and put them into cold water.
3. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for 1/4 hour or 20 minutes.
4. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg.
5. Put this to the other ingredients;
6. stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle.
7. Have ready some asparagus-tops, boiled;
8. add these to the sweetbreads, and serve.