Evening Republican, Volume 15, Number 130, Rensselaer, Jasper County, 2 June 1911 — To Blanch Sweetbreads. [ARTICLE]

To Blanch Sweetbreads.

Soak in cold water one hour, change water once or twice, serve with cold water, add one teaspoon of salt, one tablespoon of lemon juice or vinegar, two or three cloves, two peppercorns sprig parsley and one-half bay leaf, simmer gently 20 minutes; drain, cover with cold water; drain again, remove fibers and pipes.