Poached Sweetbreads

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 2 whole calf’s sweetbreads
  • juice of 1 lemon

Method

Wash and soak the sweetbreads in cold water for an hour. Put in a saucepan and cover with cold water and the lemon juice. Bring to the boil and simmer gently, for 15-20 minutes, depending on size. Leave to cool in the water.

When cool enough to handle, drain, peel off the membrane and gristle, keeping the sweetbreads in one piece if possible.

The sweetbreads are now ready for us