Buying:   You won't find these in your average supermarket, but ethnic meat markets, particularly those serving Latin American or Middle Eastern communites may have them. The photo specimen was bought in a plastic tub from a large multi-ethnic market in Los Angeles. In regions without ethnic markets you will have to order from a specialty meat market.

Prep:   The way they're sold around here there isn't much to do except to cut off a little bit of stringy stuff.

Cooking:   For best results, follow this procedure (for 1 pound of sweetbreads):

1. Rinse sweetbreads, then soak for about 4 hours in lightly salted water or milk. Milk is said to get the best results but I've never used it nor thought it necessary.
2. Place in a saucepan with cold water to cover well. Squeeze the juice of 2 lemons into the pot and toss the peels in too. Add 1 T salt. Bring quickly to a boil, then simmer slowly for about 10 minutes.
3. Chill thoroughly under cold running water or in icewater.
4. Pressing will give the sweetbreads a better consistency, particularly if they are fried. Pat them dry and place on a plate. Place another plate on top. Put this assembly in the refrigerator and top it with a large jar of pickles. Let them sit there for about 4 hours. The ideal pressed thickness is about 3/4 inch.
5. The sweetbreads are now ready to use in any recipe.