CALF’S SWEETBREADS
- 2 calf’s sweetbreads
- ½ pint (1 cup) milk
- ½ pint (1 cup) white sauce
- 1 teaspoonful chopped parsley
- Salt and pepper
Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.
Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.
Sprinkle the chopped parsley on the top and serve hot.