Veal sweetbreads are the best. They spoil very soon. The moment they come from market they should be put into cold water to soak for about an hour. Lard them or rather draw a lardon of pork through the centre of each sweetbread, and put them into salted boiling water, or if you have it, stock, and let them boil about twenty minutes or until they are thoroughly done. Throw them then into cold water for only a few moments. They will now be firm and white. Remove carefully the skin and little pipes, and put them in the coolest place until ready to cook again. The simplest way to cook them is to fry them.