Procedure

1. First soak sweetbreads in cold water for an hour or two, changing the water several times.
2. Then parboil for five minutes in boiling water with a tablespoon of lemon juice or vinegar, and throw into ice water to blanch.
3. Let them lie in the ice water five minutes, then wipe dry, and put where they will get perfectly cold and firm, having first removed all the fibres and pipes possible.
4. They may then be cooked in various ways and make a most delicious addition to a lunch or informal supper, or may be served as an entree either by themselves or with mushrooms, tomatoes, asparagus tips, macaroni, etc.

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