To Prepare Calf’s Sweetbreads

Soak overnight in cold water. Carefully cut away most of the membrane from the outside, leaving just enough to hold the sweetbreads together. Place in a saucepan with aromates like slices of onion, leek and carrot, a little salt and black pepper, some sprigs of thyme and a dash of wine vinegar. Add enough water just to cover, the sweetbreads, then a buttered piece of paper or circle of greaseproof paper. Use your head when choosing a saucepan: if you use a huge pan that needs gallons of water, you will overcook the sweetbreads by the time the water boils. As soon as the water reaches boiling point, take the pan from the heat and leave the sweetbreads to cool in the cooking liquor. It should then look set but still soft, almost gelatinous to the touch.