SWEETBREAD SALAD
- 1 pair sweetbreads
- ½ cupful cut celery
- Some crisp lettuce leaves
- 2 tablespoonfuls lemon juice
- 1 tablespoonful capers
- Mayonnaise dressing
Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.
Scatter the capers over the mayonnaise.