Sweetbreads

Appears in

Published 2014

About

sweetbreads a butchers’ term which covers both the thymus gland and the pancreas of a young animal, usually a calf (the best) or lamb, although pig’s can also be used. The roundish pancreas, located by the stomach, is larger than the elongated thymus (or throat) gland, and preferred by many. The name thymus comes from a supposed resemblance to the bud of the herb thyme.

All sweetbreads have to be prepared and cooked soon after purchase, since the soft gland tissue deteriorates quickly. Their white colour and delicate texture have conspired to give them a reputation as a food for invalids or convalescents.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title