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Mayonnaise of Sweetbreads

Clean and parboil one pair of sweetbreads, then throw them into cold water for a half hour. Remove the fat and skin, and cover them with fresh boiling water; add a teaspoonful of salt and simmer gently for twenty minutes. When done, stand away to cool. When cold, cut into thin slices. Wash and dry the tender leaves from one head of lettuce. Rub the bottom of a soup dish with onion and make in it nearly a half pint of mayonnaise. Place a thin slice of onion in the centre of your salad dish, arrange the lettuce leaves around it; mix the sweetbreads carefully with the mayonnaise, and put in the centre of the dish. Serve.

This is a delicious salad, and if prepared as directed will have only the faintest suspicion of onion.

Tarragon vinegar added to the mayonnaise is a great improvement.