SWEETBREADS AND MUSHROOMS

Take 1 calf’s sweetbreads, ½ lb. mushrooms, 1 teaspoonful chopped parsley, 2 tablespoonfuls butter, salt, pepper, ½ onion, and a little flour. Put the sweetbreads into a basin of hot water with a teaspoonful salt; allow it to remain for ½ an hour, slice and chop up the onion very fine, put it in a frying pan with half the butter; when it is well cooked, cut the sweetbreads into the size you require, then place them in the pan with the onion and remainder or the butter. When nearly cooked put in the mushrooms, each rolled in flour, sprinkle freely with pepper and salt, allow to simmer for 2 or 3 minutes. Turn out into a hot entree dish, sprinkle with the parsley and serve at once.