Sweetbreads

Sweetbreads are the culinary term for the thymus gland (throat sweetbreads) and pancreas (heart or stomach sweetbreads) of young animals, usually calves and lambs, prized as delicate offal. They have a soft, creamy texture and mild flavour, classically soaked, blanched, pressed, and then sauteed or braised. As offal they must come from inspected animals, be handled with strict hygiene, and be cooked thoroughly. Though the name suggests sweetness or bread, it refers to neither: it is simply the traditional butcher’s term for these glands.