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sweetbread

sweetbread The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads are sometimes eaten), are considered delicacies and are rich in mineral elements and vitamins. The pancreas is generally preferred to the thymus. Sweetbreads are highly perishable and, immediately after removal from refrigeration, should be soaked and parboiled, then creamed, curried, braised, or otherwise prepared for serving.

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"sweetbread." The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. 9 Jul. 2009 <http://www.encyclopedia.com>.

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sweetbread

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

sweetbread Butchers' term for pancreas (gut sweetbread) or thymus (chest sweetbread).

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DAVID A. BENDER. "sweetbread." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 9 Jul. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "sweetbread." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (July 9, 2009). http://www.encyclopedia.com/doc/1O39-sweetbread.html

DAVID A. BENDER. "sweetbread." A Dictionary of Food and Nutrition. 2005. Retrieved July 09, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-sweetbread.html

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sweetbread

The Oxford Pocket Dictionary of Current English | 2009 | © The Oxford Pocket Dictionary of Current English 2009, originally published by Oxford University Press 2009. (Hide copyright information) Copyright

sweet·bread / ˈswētˌbred/ • n. the thymus gland (or, rarely, the pancreas) of an animal, esp. as used for food.

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