Description

RECIPE: 1 lb. sweetbread, 1 lb. mushrooms(fresh or canned), 1 onion, 4 stalks celery with leaves(diced), 1/2 cup water. Wash sweetbread and cook in a deep saucepan, covered with water, adding 1 teas. vinegar. Let cook for 15 min. Remove from water and rinse under fresh cold water. Dice and clean all veins and skins. Meanwhile fry onions until golden brown and add diced celery, water, sweetbreads. Cover and simmer on low fire until celery is tender. If mushrooms are canned, add 10 min before serving. If mushrooms are fresh, omit water and cook with the sweet breads. Serve hot over rice.