Photo: Anna Pelzer
Ingredients
- salt
Directions
1
Mrs. C. Earle Hooven.
2
Sweetbreads. Celery.
3
Let sweetbreads lie in salt water 1 hour. Drain and plunge in boiling water seasoned with salt. Boil until tender; drain, and cool. Break into nice-sized pieces, and add an equal amount of celery cut in pieces. Mix with mayonnaise No. 6, and serve on lettuce leaves.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
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