SWEETBREAD

the soft, milky thymus glands of the young calf and lamb, the former being the more highly esteemed and considered one of the greatest of all meat delicacies. Lamb sweetbreads are too small to be commercially important. The glands are divided into the "throat sweetbread" and "heart sweetbread," the latter being generally preferred because of its special tenderness and larger size. They are most delicate when obtained from a young suckling calf, and they gradually disappear after it is turned out to grass. They should have a generally clear appearance and should be a little darker than the fat from the same carcass. In France they are developed to large size by special feeding.

The Pancreas of the older animal, frequently but incorrectly styled "sweetbread," and also known as the "Belly Sweetbread," is an entirely different gland, but it bears a resemblance sufficiently close to warrant its consideration under this heading. That most commonly retailed is from the beef carcass and is distinguished in some markets by the appellation of "Beef Bread." It is not as choice as the true sweetbread, but, properly selected and prepared, it makes a very pleasing dish. Both careful selection and cooking are essential, the former because Beef Breads are frequently too fatty and the latter because, in incompetent hands, they are liable to be tough.