Sweetbreads, To parboil
Source of Recipe
San Francisco Examiner-Prudence Penny-1947
Place sweetbreads in cold water as soon as brought from market, unless they are to be parboiled at once. To parboil, Cover with boiling water to which 1 teaspoon of salt and 1 tablespoon of vinegar have been added for each quart. Cover and simmer for 20 minutes, drain, cover with clear cold water and when cool enough to handle, drain and remove membranes and tubes. Sweet breads are now ready to prepare as desired.
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