Sweetbreads need a little prep, but the cooking is straightforward: soak, gently poach, press, then brown quickly with herbs and lemon.

Ingredients

• 1 lb beef sweetbreads
• Cold salted water for soaking
• 1 Tbsp apple cider vinegar or lemon juice
• 2 Tbsp olive oil or beef tallow
• Sea salt and black pepper
• Fresh thyme or parsley
• Lemon wedges

Directions

1. Soak sweetbreads in cold salted water for 2 hours, changing the water once.
2. Poach gently in water with vinegar or lemon for 10 minutes, then cool.
3. Trim membrane and press between plates for 30 minutes.
4. Brown in oil or tallow 2 to 3 minutes per side.
5. Season with herbs and lemon before serving.