Some epicures, apparently have discovered an agreeable new zest in butter browned by frying, for it has been employed as a flavoring in sweets as well as in meat sauces. The English call it nut brown butter. Prepare the sweetbreads by boiling and pressing and when cold slice thinly, season and dip both sides in flour and have them ready in a pan. Shortly before dinner make a cupful of butter hot in a frying pan. While it is frothy and beginning to brown lay in the floured sweetbreads and give them time to get brown on both sides. Serve when done with a little of the butter upon them, two or three olives and quarter of lemon in the dish.