Sautéed Sweetbreads With Gravy

1. 1

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

2. 2

   Combine sweetbreads, water, celery leaves, onion, 1 teaspoon salt, and 1/8 teaspoon pepper in a medium Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 30 minutes.

3. 3

   Remove sweetbreads, and cut into serving-size pieces; set aside. Strain broth, and reserve 1 cup. Discard vegetables and remaining broth.

4. 4

   Combine flour and remaining salt and pepper. Dredge sweetbreads in flour; set aside.

5. 5

   Melt butter in a skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning as necessary. Remove sweetbreads; drain. Reserve pan drippings. Transfer sweetbreads to a warm serving platter.

6. 6

   Pour reserved 1 cup broth into pan drippings. Cook over medium heat, stirring frequently, until thickened and bubbly. Serve gravy with sweetbreads.

* Per serving · 4 servings · Values may vary.

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