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Sweetbread Salad

Drop a pair of sweetbreads into cold water as soon as received, and change the water as often as it becomes discolored; when the sweetbreads look quite white, transfer them to a sauce pan, add one-half of a teaspoonful of salt, cover with boiling water and simmer for twenty minutes; drain and drop into ice water until cold, then drain, dry on cloth and cut into half inch dice with a silver knife; marinate with a French dressing and set aside for two hours, then mix with an equal quantity of cut blanched celery, and serve with mayonnaise dressing.