Wash and soak the sweetbreads in cold water for one hour. Plunge them
into boiling salted water (one teaspoonful of salt for each quart of
water). Boil them two minutes and put them into the cooker for two
hours. Plunge them into cold water, remove the membrane which covers
them, and they are then ready to be broken in pieces for creamed
sweetbreads or rolled in crumbs and egg and fried.