The Way to Prepare Sweetbreads

Sweetbread is a glandulous substance found below the calf's throat and is considered a most delicate morsel. Separate the throat sweetbreads from the hearts; the throat part is the largest of the two, the heart is whiter, of a round shape and more delicate and tender than the throat, place them in cold water to disgorge for several hours changing it each hour so as to have them very white; lay them in a saucepan with an abundant supply of cold water, set it on the fire and when the sweetbreads are firm to the touch or poached, or more properly speaking parboiled, then refresh and suppress all the wind-pipes, fibers and fatty parts, afterward lay them under a very light weight. This blanching is for the purpose of hardening the sweetbreads so as to be able to lard them more easily. Blanched sweetbreads are used for sautéing by cutting them in two through their thickness. For brochettes they are cut in slices and for garnishing in the shape of salpicon.