The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Sweetbreads

Wash and soak the sweetbreads in cold water for one hour. Plunge them into boiling salted water (one teaspoonful of salt for each quart of water). Boil them two minutes and put them into the cooker for two hours. Plunge them into cold water, remove the membrane which covers them, and they are then ready to be broken in pieces for creamed sweetbreads or rolled in crumbs and egg and fried.