Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Braised Sweetbreads

Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables; cover with stock and bake slowly three quarters of an hour in tightly covered dish. Remove vegetables to serving dish and serve sweetbreads on top of them.