Sweetbreads are very dainty and do not keep well.
Unless you plan to use immediately, precook them, cool, and place in the refrigerator, use in a day or two.
Photo by: blogs.phoenixnewtimes.com
Cook slowly for 15 minutes.
Reserve the pan liquids for stock to be used later.
Beat one egg with two tablespoons of reserved stock
Brown in oil
Serve with wedges of lemon.