This section of the book is from the "Household Companion: The Model CookBook" book
To fry sweetbreads, wash carefully and rub dry, lard with narrow strips of fat pork, and lay in a hot frying-pan, well greased, and cook to a of water. Do not boil too fast, and allow fifteen minutes to each pound. Do not remove skin until cold. Prepare for table by garnishing with dots of pepper or dry mustard, and with parsley around the sides.