Parboil two sweetbreads, trim and skim them, putting them on to cook in boiling water, slightly salted; add to them half a teaspoonful of mixed spices and a tablespoonful of vinegar. Let them boil slowly three-quarters of an hour, then drain them. Put them on a hot dish and brush them over with a little beef extract, and place some mixed vegetables, boiled and cut into dice, around them.
View Original: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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