Required: One calf's heart sweetbread or two or three lambs' throat sweetbreads.

Half a pint of milk, or white stock and milk in equal proportions.

Half an ounce of flour,

One ounce of butter.

Half a small onion.

Half a carrot.

Salt, pepper, and lemon juice.

Two tablespoonfuls of cream. Soak the sweetbreads in cold salted water for two hours. Then put them in a saucepan with cold' salted water to cover, add a squeeze of lemon juice and let them simmer gently for eight minutes. Then take them out of the saucepan and lay them in cold water. This is to make them white and firm. Take off all fat, membrane, or gristly pieces. Put the milk and sweetbreads in a saucepan with the onion and carrot. Let them simmer until they are tender; they will probably take half an hour. Melt the butter in another pan, stir in the flour smoothly, strain in the hot liquid from the sweetbreads gradually, stirring all the time. When this sauce has boiled, add the cream, a few grains of nutmeg, and salt pepper, and lemon juice to taste.

Veal darioles a la Norman A.ullyett

Cut the sweetbread into large dice, mix these with the sauce, re-heat the mixture, and pile it up in ramakin cases, or, if preferred, arrange it on a hot dish with sippets of toast round.