Let them stand in cold water for an hour; then parboil in boiling, slightly salted, water for ten minutes, then plunge into ice-cold, to plump and blanch them. No matter how you intend to cook them, do these things as soon as the sweetbreads are brought in, as they are very perishable. When cold, take from the water, wipe well, and if you are not ready to cook them, sprinkle with salt and set on ice. When you wish to broil them, rub all over with melted butter, or salad oil, and broil over clear coals, turning often. When about half done, roll them over and over in melted butter or in hot oil, and return to the fire.

Serve dry upon a hot dish, or dress with butter beaten to a cream with lemon-juice.