Creamed Sweetbreads

Rinse and soak the sweetbreads in cold water for 2 hours. Drain and remove any fat attached.

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.

Keep hot.

Put the butter, flour, milk and reserved stock in a saucepan.

Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 to 2 minutes.

Season to taste and add the lemon juice.

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.