Soak a pair of sweetbreads in cold water one hour, drain and put into salted boiling water and cook slowly twenty to thirty minutes until tender; drain, plunge into cold water and when cold cut or break into pieces the size of small oysters. Put four or five pieces in each glass and cover with a highly seasoned lemon dressing and tomato catsup,
Lemon Dressing. Juice of a lemon, equal quantity of water salt and pepper to taste.
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