SWEETBREAD

the soft, milky thymus-gland of the young calf and lamb, the former being the more highly esteemed anct considered one of the greatest of all meat delicacies. Lamb sweetbreads are too small to be commercially important. The glands are divided into the ‘‘throat sweetbread’’ (or ‘‘ breast sweetbread’’), the latter being generally preferred because of its special tenderne and larger size. They are most delicate when obtained from a young suckling ealf, and they gradually disappear after it is turned out to gra . They should have a. clear appearance and should be a little darker than the fat from the same carca . In France they are developed to large size by special feeding.: The pancreas of the older animal, frequently but incorrectly styled *‘sweetbread,”’ and also known as the ‘‘stomach sweetbread,’’ or ‘‘belly sweetbread,’’ is an entirely different gland, but it bears a resemblance sufficiently close to warrant its: consideration under this heading. That most commonly retailed is from the beef carca and is distinguished in some markets by the appellation of ‘‘beef-bread’’ or ‘‘beef sweetbread.’’ Though not as choice as the true sweetbread, it makes a very pleasing dish if properly selected and prepared. Both careful selection and cooking are e ential—the former because beef-breads are frequently too fatty, and the latter because (in incompetent hands) they are liable to be tough.