Veal sweet-breads are 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 lardoon of pork through the centre of
each sweet-bread, and put them into salted boiling water, or, better,
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 the best one, as follows: