In whatever way sweetbreads are dressed, they should first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lilted out after they have boiled from five to ten minutes according to their size, and laid immediately into fresh spring water to cool, their colour will be the better preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which with the usual additions of cream, lemon, and egg-yolks, may be converted into a fricassee sauce for them when they are done; or they may be lifted from it, glazed, and served with good Spanish gravy; or, the glazing being omitted, they may be sauced with the sharp Maitre d’Hotel sauce. They may also be simply floured, and roasted in a Dutch oven, being often basted with butter, and frequently turned. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it.