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. Or 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, put fried bread-crumbs round it, and melted butter with a little mushroom ketchup and lemon juice, or serve on buttered toast, garnished with egg sauce, or with gravy.