Sweetbreads

The preparation of sweetbreads

This preparation applies whatever the recipe, and to both lambs’ and calves’ sweetbreads.

Wash under a running tap, or soak in frequently changed salted water for one to three hours, until they are no longer pink but pearly white. Put into a pan of cold, salted water and bring slowly to the boil; boil two or three minutes, remove and cool at once in cold water. This stiffens them, making them easier to handle. Skin and remove all the lumps of gristle you can. Press between two plates for an hour.