How to prepare Sweetbreads
Soak in cold water from the time they come from the market until used. Drain, cover with two cups cold water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion; simmer for one half hour, drain, cover with cold water, remove tubes and membranes. Broil whole; or if for larding, dip in egg, wrap in cheese cloth, and press under weight over night.