Soak the sweetbread in cold water for 3 or 4 hours, changing the water occasionally. Put them in a saucepan of cold water, and bring to the boil for exactly 2 minutes. Remove from the water and lay them on a clean cloth to drain. With a knife, carefully remove bits of skin and veins, being careful not to damage the thin membrane which covers the sweetbread.
Slice the vegetables with the exception of the asparagus, and shred the cabbage. Melt some fat in a saucepan, and when hot add the vegetables and simmer till they begin to brown. Sprinkle with flour, stir well till this also begins to brown. Cover with the boiling stock, and simmer for ½ an hour or