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Sweetbread Salad

To make enough for six persons, use a pair of large sweetbreads; one-half pint of thinly-sliced celery; six heart leaves of lettuce; one-half pint of mayonnaise; one tablespoon of vinegar; one-half tablespoon of oil; one saltspoon of salt and onethird a saltspoon of pepper. Clean the sweetbreads, boil in water for twenty minutes, let them cool, and cut them in cubes. Add the vinegar, oil, salt and pepper, and place the dish in the refrigerator for one hour. Prepare the lettuce and celery, and put them also on ice to chill. Just before serving time mix the celery and sweetbreads, and add half the dressing. Arrange the lettuce leaves on a flat dish, divide the sweetbread mixture into six parts, and place one part on each leaf. Drop the remainder of the dressing, a teaspoon at a time, upon the salad and serve at once.