Carefully pull off all the tough and fibrous skin. Place them in a
dish of cold water for ten minutes or more, and they are then ready to
be boiled. They must always be boiled twenty minutes, no matter what
the mode of cooking is to be.


Sweetbreads Larded and Baked.

When the sweetbreads have been cleaned, draw through each one four
very thin pieces of pork (about the size of a match). Drop them into
cold water for five or ten minutes, then into hot water, and boil
twenty minutes. Take out, spread with butter, dredge with salt, pepper
and flour, and bake twenty minutes in a quick oven. Serve with green
peas, well drained, seasoned with salt and butter, and heaped in the
centre of the dish. Lay the sweetbreads around them, and pour a cream
sauce around the edge of the dish. Garnish with parsley. One pint of
cream sauce is sufficient for eight or ten sweetbreads.


Sweetbread Saute.

One sweetbread, after being boiled, split and cut in four pieces.
Season with salt and pepper. Put in a small frying-pan one small
table-spoonful of butter and the same quantity of flour. When hot, put
in the sweetbreads; turn constantly until a light brown. They will fry
in about eight minutes. Serve with cream sauce or tomato sauce.


Broiled Sweetbreads.