Calves' Sweetbreads

• 1½ lb. calves' sweetbreads - if unavailable use lambs'
• 4 oz. butter

Clean your sweetbreads under cold running water for about 2 hours, depending on how much blood there is to get rid of.

Then sometime before you intend to eat them blanch them in boiling salted water, allow to cool, peel off the fine outer skin (get someone else to do it for you, it's a bore) and press them between two plates with weights on for an hour - if they are large, slice them in