Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1 tablespoonful of flour; add ½ cup of water and ½ cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, ¼ cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add 1 tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer until done. Serve cold.