Sweetbreads

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture. Sweetbreads from beef and pork are generally less tender and stronger flavored. The veal calf sweetbreads are more commonly used than the lamb, but both are prized as a delicacy. When selecting sweetbreads, choose those that are pale white in color with less red coloring. As they age, sweetbreads turn a deeper red color. They are most often prepared by grilling, sautéing, or frying.

2) A term used to describe baked breads that have a sweet flavor, such as banana, apple, or cinnamon breads.