Mock Sweet Breads

Grandma Hertel and Aunt Eleanor

½ lb. ground veal

½ lb. ground pork

2 c. cracker crumbs

1 c. cold water

Pour water over crackers and let stand one hour. Mix with meat. Season to taste. Make into small balls. Brown until set and holds together well. Can be done in oven. Cover with can of cream of chicken soup. Bake one hour at 250°.

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Just in case you didn’t know what sweetbreads really are … Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. Typically, sweetbreads are soaked in salt water, and then poached in milk after which an outer membrane is removed. Once dry and chilled, they're often breaded and fried until crisp. It is also popular to use them as a stuffing or in pâtés. This all sounds disgusting to me!