Prepare a pair of sweetbreads by parboiling and skinning (see last recipe), then lard them all over the top; lay some slices of fat pork in a stewpan, also a teaspoon-ful of chopped onion, two of carrot, a stick of celery, and two sprigs of parsley; the vegetables must be finely minced; lay the sweetbreads on these; add a cup of stock, but not enough to cover the sweetbreads; let them slowly stew one hour; then take up the sweetbreads and set them with the larded side up in the oven till they are pale brawn; strain the gravy, rubbing as much through the sieve as you can; put it back in a saucepan, thicken with a teaspoonful of roux; put in a dozen and a half of canned mushrooms; let it boil a minute; put the sweetbreads on a dish, pour the mushrooms in the centre and the gravy round. If the stock should have dried away, boiling water or more stock can be added.

Sweetbreads, The Simplest Way

Parboil and skin them; cut them up in small pieces; put a tablespoonful of butter in a saucepan; when hot, drop the sweetbreads in with a saltspoonful of salt; let them cook slowly twenty minutes, occasionally shaking them; take them out; stir a teaspoonful of flour into the butter, and add half a cup of broth or water, stirring carefully; boil till thick and smooth; return the sweetbread; let it stew a minute, and serve either on squares of toast or with three-cornered pieces of toast sticking round it.