Fried Lambs’ Sweetbreads

• 1 lb (450 g) lambs’ sweetbreads
• salt
• chicken stock (see recipe)

Soak the sweetbreads for several hours in cold water, changing the water once or twice. This soaking extracts the blood and helps to keep the sweetbreads white. Rinse and place the sweetbreads in a saucepan. Cover with fresh cold salted water and bring up to the boil. Draw off the heat and drain the sweetbreads. When cool enough to handle, remove all fat, loose tissue and skin. Replace the swee