Broiled Sweetbreads With Lemon Sauce

1. 1

   Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

2. 2

   Place sweetbreads, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool sweetbreads completely.

3. 3

   Slice sweetbreads in half lengthwise; place on a well-greased rack in a shallow roasting pan. Broil 5 to 6 inches from heating element for 8 minutes. Transfer sweetbreads to a warm serving platter. Set aside.

4. 4

   Combine remaining 1 tablespoon lemon juice, 1/4 teaspoon salt, butter, parsley, onion juice, and pepper in a small saucepan. Bring mixture to a boil, stirring well. Remove sauce from heat, and pour over sweetbreads. Serve immediately.

* Per serving · 4 servings · Values may vary.