Recipe - Grilled Sweetbreads

1 Three fourths pound Sweetbreads
1 teaspoon Powdered mustard
4 tablespoon Soy sauce
2 tablespoon Pernod (optional)
2 tablespoon Honey
1 pn Ground allspice
Lemon wedges

THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place
over high heat on the stove and bring to a boil. Immediately drain the
sweetbreads and rinse them in cold water. Trim any fat and membrane.
Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and
allspice in a bowl or plastic bag and mix well. Place the sweetbreads in
the marinade, cover and place in the refrigerator overnight. Light a grill
or preheat a broiler. Place the sweetbreads on the grill or under the
broiler and cook 15 to 20 minutes on each side. Arrange sweetbreads on a
platter, surround with lemon wedges and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini