Sweetbreads sauteed with mushrooms, scallions, and paprika and spooned on top of cooked sliced ham. –The Grey Bonnet Inn, North Killington, Vermont
Soak sweetbreads in cold water to cover for 3-4 hours, changing water 2 or 3 times. Drain the sweetbreads, put them in a saucepan with enough cold water to cover, add parsley, onion, celery, carrot, lemon, wine, vinegar, and spices. Bring the water to a gentle boil and simmer for 10 minutes. Let sweetbreads cool in the cooking liquid, then drain and remove and discard connective tissues and membranes. Flatten sweetbreads between wax paper under a weight for about 2 hours. Cut in ½-inch slices and saute in a skillet with mushrooms, scallions, and paprika in butter over moderate heat for 10 minutes or until they are golden. Add salt and pepper to taste.
In separate skillet saute slices of cooked ham in butter for 3 minutes and arrange them on a platter. Spoon the sweetbreads over the slices of ham and sprinkle with minced parsley.