Home › Salads of Meat, Fish, Vegetables and Fruit › Sweetbread Salad

Sweetbread Salad

Soak one pair of sweetbreads in cold water for twenty minutes, then cook in boiling salted water twelve minutes.

Cool and cut in slices, mix with one cup of celery cut in small pieces, cover with French dressing and chill for at least one-half hour. Serve in nests made of the crisp inner leaves of a head of lettuce, and garnish with one cup of mayonnaise dressing.