Sweetbreads à la Royale

• 1 pair sweetbreads
• salt
• juice of ½ lemon
• 1

Soak sweetbreads in cold water for 1 hour, changing water when it becomes tinged with pink. Blanch them for 15 minutes in simmering salted water to which you have added lemon juice. Drain and cool; then trim and cut into slices 2 inches thick.

Sauté chopped onion and carrots in a little butter