To Prepare Sweetbreads
The sweetbread belonging to the breast of the calf is far superior to that which is found about the throat, being larger, whiter, more tender, and more delicate. Always buy them in preference. They should be set immediately on ice, and prepared for cooking as speedily as possible, for they spoil very soon. Soak them in warm water till all the blood is discharged. Then put them into boiling water, and boil them five minutes. After this, lay them immediately in a pan of very cold water. This sudden transition from hot water to cold, will blanch or whiten them. Dark-colored sweetbreads make a very bad appearance. Four are generally sufficient for a small dish. But as, if well cooked, they are much liked, it is best to have six; or else eight upon two dishes. If the sweetbreads are to be cut up before cooking, remove and throw away the gristle or pipe that pervades every one. If they are to be cooked whole, you may leave the pipe in, to be taken out by the eaters.
For company, it is usual to lard sweetbreads with slips of fat ham or bacon, or of cold smoked tongue.
Sweetbreads are used as side-dishes at dinners, or at nice breakfasts.