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Sweetbread, Olive and Celery Salad

Drop the sweetbreads into cold water and change the water until well blanched; put them into a saucepan, and for each pair of sweetbreads allow one clove, one-half of a bay leaf, one-half of a teaspoonful of salt, cover with boiling water and simmer for twenty-one minutes; then drain and drop into cold water; when cold, drain, dry and break or cut with silver knife into bits. By measurement allow one part of olives, four parts of celery to five parts of sweetbreads; cut the olives in strips, mix with the meat and marinate for several hours with French dressing, serving with mayonnaise.