1 lb. calf's or lamb's sweetbreads
1/2 lb. tomatoes, sliced & peeled or 1 tin
1 c. water or stock
1 lb. streaky bacon rashers
1 sm. onion, finely chopped
1 tbsp. chopped parsley
Salt & pepper

Soak the sweetbreads in cold salted water for at least 30 minutes. Change the water, salt it and bring them to the boil. Cook for 10 minutes. Strain and let them get cold, then remove any skin or membrane. Take the rind from the rashers and wrap each sweetbread in the bacon. (If the sweetbreads are not all the same size, cut them accordingly.)

Put in a lightly greased oven-proof dish. Season well and add the onion, tomatoes and stock. Sprinkle with parsley and cook in a moderate oven (350 degrees electric; gas regulo 3-4) for 35 to 40 minutes. If any of the bacon is not utilized, roll into curls and grill them. Use these crisp bacon rolls as garnish on top of the sweetbreads when serving.