24. Broiled Sweetbreads

However sweetbreads are cooked, soak them first in salt and water, and then plunge in boiling water to whiten them; wash and parboil a pair of sweetbreads for fifteen minutes and let cool; cut them in half, lengthwise, season with salt, dip in melted butter, and broil over a clear fire for five minutes. Serve with melted butter poured over them.

25. Creamed Sweetbreads

Prepare and parboil sweetbreads - see No. 15 - and chop fine with one-half dozen mushrooms; put one tablespoonful butter in a saucepan to melt; when hot, add one tablesponful flour, mix till smooth, then pour in one-half pint milk and stir until it boils. Add the sweetbreads and mushrooms and stir five minutes, season, and serve.

It is far better to avoid pork, though if you must have it the best methods and preparation are as follows: