Creamed Sweetbreads - cooking recipe

Ingredients

1 lb. sweetbreads
1 small onion, skinned and chopped
1 medium carrot, chopped
few fresh parsley stalks
1 bay leaf
salt and pepper
1 1/2 oz. butter
4 Tbsp. plain flour
1/2 pt. fresh milk
squeeze of 1 lemon juice
chopped fresh parsley to garnish

Preparation

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.