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Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands — an elongated lobe in the throat and a larger, rounder gland near the heart.

Who first called them sweetbreads? Probably the first bonehead who thought it would be a good idea to eat the thymus glands of a critter. I'll bet it was a poorly treat cook in a feudal manor serving scraps to his master and giving them a palatable name. . . .

I'm sure they're delicious. Whatever . . . yuck.
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