Whilst cutting up a fallow buck I came across a rather plump and creamy thymus gland in the neck. 'I'll eat that', I thought.
(It looked better at the time. I should have eaten it earlier)
To me that's sweetbread. B*llocks are referred to as sweetmeats. The pancreas is also called sweetbread in the UK. I understand that some people make a distinction between neck sweetbread and belly sweetbread (pancreas). They certainly classify both separately on cattle in Argentina. I believe that these are more prominent in younger animals.
I went for this recipe:
- Soak the sweetbreads for an hour, plunge them into boiling water for five minutes, and throw them into cold water till cool.
- Cut them in slices, egg and bread-crumb them, dip them in clarified butter, bread them again, and fry in plenty of hot fat till they are brightly browned on both sides.
- Drain them, and then dish on toast, pouring cucumber sauce or maitre d'hotel sauce upon them. (No, me either)
- Time to fry the slices, about ten minutes.
I put a little salt in the soaking water and I didn't boil them for 5 minutes. Just long enough to get the membrane off, which isn't mentioned above, but is worth doing.
They tasted like scrambled egg.
I don't like scrambled egg.
I'd try them again though and I'll try to look for the Pancreas next time.