Title: Preparing sweetbreads
 Categories: E.
      Yield: 4 Servings
 
      1 lb Sweetbreads
      2 c  Milk
      2    Lemons, halved
           Salt and pepper
 
  Soak sweetbreads in a shallow dish covered with milk. Set aside in a
  cool place or refrigerate for at least 4 hours to whiten. Discard
  milk, place sweetbreads in a saucepan, squeeze lemons over and drop
  in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper
  and cover with water. Bring to a boil, reduce heat and simmer for 10
  minutes. Sweetbreads should be about medium when they are done
  poaching. Using a slotted spoon transfer sweetbreads to an ice water
  bath to cool quickly. Drain and pat dry.
  
  To press sweetbreads, place on a large plate, top with another plate,
  and weight with several cans. Set aside, refrigerated, at least 4
  hours. Sweetbreads should be pressed to 3/4-inch thickness to give
  them a nice, firm texture; if you don't press them enough they will
  be spongy.
  
  To clean pieces, remove any excess membranes and veins from pressed
  lobes; leave pieces as intact as possible. If lobes are large, slice
  them in half horizontally. Sweetbreads are ready to use in any recipe.
  
  Yield: 1 pound