Creamed Sweetbreads

• 1 lb. sweetbreads
• 1 small onion, skinned and chopped
• 1 medium carrot, chopped
• few fresh parsley stalks
• 1 bay leaf
• salt and pepper
• 1 1/2 oz. butter
• 4 Tbsp. plain flour
• 1/2 pt. fresh milk
• squeeze of 1 lemon juice
• chopped fresh parsley to garnish

1. Rinse and soak the sweetbreads in cold water for 2 hours. Drain and remove any fat attached.
2. Put the sweetbreads, vegetables, herbs, salt and pepper in a saucepan with water to cover. Simmer gently for about 15 minutes until the sweetbreads are tender. Drain, reserving 1/2 pint of the cooking liquid.
3. Keep hot.
4. Put the butter, flour, milk and reserved stock in a saucepan.
5. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 to 2 minutes.
6. Season to taste and add the lemon juice.
7. Add the sweetbreads to the sauce and simmer gently for 5 to 10 minutes. Garnish with parsley and serve at once with new potatoes and a green vegetable.

sweetbreads, onion, carrot, parsley stalks, bay leaf, salt, butter, flour, fresh milk, lemon juice, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882253 (may not work)