Sauteed Sweetbreads with Lemon and Cinnamon

• 1 pound calf s sweetbreads
• 1 onion, thinly sliced
• 3 tablespoons butter
• 1/4 teaspoon cinnamon
• Juice of 1/2 lemon

1. Soak the sweetbreads in lukewarm water for 23 hours to remove any traces of blood, changing the water twice.
2. Rinse them and remove the tough outer membrane and any bits of fat, but leave the inner membrane intact so that the sweetbreads dont disintegrate.
3. Put them in a pan of lightly salted water, bring slowly to the boil, and simmer 3 minutes; this firms them up.
4. Lift them out with a slotted spoon and plunge them into cold water.
5. Drain and dry them, and pull off any gristle.
6. Fry the onion in the butter in a large skillet, over low heat, until soft.
7. Slice the sweetbreads and put them in the skillet.
8. Dust lightly with cinnamon and cook the slices for 1 minute on each side.
9. Squeeze lemon juice over them and serve.

sweetbreads, onion, butter, cinnamon, lemon

Taken from www.epicurious.com/recipes/food/views/sauteed-sweetbreads-with-lemon-and-cinnamon-373441 (may not work)