When the sweetbreads come from market, throw them into cold water for one hour. Then remove all fat and surplus skin, cover with boiling salted water, add a slice of onion, one-half bay leaf, sprig of parsley and small piece of celery. Cover and let simmer from twenty to thirty minutes. Drain and throw into cold water until cool. When cold pick into tiny pieces, rejecting all skin. At serving time place in chafing dish two level tablespoonfuls each of butter and flour -for each pint of sweetbreads-light the lamp and rub together until smooth, then add one cup of rich milk and stir constantly until it bubbles, add one-half teaspoonful of salt and four shakes of white pepper. Add the sweetbreads and stir until hot, put out the light and serve at once.