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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoYLzbPnJ0ZILHy9i7s0X4OVAV3OgdAbNCOxtMNeP-vaCRw6vnmjfEG22SDnLgZcKuEQZ5n1zYIdpOU6CHZ-trHdhu1bR_aAOu5q44det4k8achhLx0BMnfXUC22YMcFvMt3YE7Lx0R88/s400/n1012467425_291238_430.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGF33zglIOql943z7WRGenoHzmMAc51cPNrbUFVhGaZ-2GTPR8P7pwdhV20e7vGuRf1PNK2GjHh_BKqhzWPmkZjf4K4sgXjTWS50P10fIkDsRdDS0okNMQgERo1mripkygNL5hUKLyI0E/s320/cooks-two-women-cooking.jpg)
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. . . .
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9rx_xUTWCfufxljxKLpTIqx8TvIkycnvrkpSzyzfEzHel92VsOeENsZ6ulCzH70DzAI5ZuNt80KjkgMl4cHx4ZxTIdh4YOepew7o8wQ4ybzbXkT6wjVIqj7x6vAWGvWVwcA7ux3tDQ3Q/s320/Picture+14.png)
I'm sure they're delicious. Whatever . . . yuck.
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