Sweetbread

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Sweetbread

Sweetbread (/ˈswiːtbred/) is a culinary term that refers to the thymus (throat, gullet, or neck sweetbread) or the pancreas (heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.

Etymology

The term "sweetbread" is first attested in the 16th century, but the logic behind the name is unclear. "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. "Bread" may come from brede 'roasted meat' or from the Old English word for flesh.

Preparation and Use

Sweetbreads are considered a delicacy in many parts of the world. They are often soaked in water, then poached and finally grilled. They are also used in pâtés and terrines, as well as in some sausages.

Related Terms

  • Offal: Refers to the internal organs and entrails of a butchered animal. Sweetbreads are a type of offal.
  • Thymus: An organ of the immune system. In culinary terms, it refers to a type of sweetbread.
  • Pancreas: An organ in the digestive system. In culinary terms, it refers to a type of sweetbread.
  • Delicacy: A food item that is considered highly desirable in various cultures. Sweetbreads are considered a delicacy in many parts of the world.

External links

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