Sauteed Sweetbreads

Soak sweetbreads in abundant cold water for two hours; change water two or three times. Add 3 Tbsp. of white vinegar to last soak.

Peel any membranes and tubules from the meat. Par boil for 10 minutes; plunge in abundant ice or cold water. Trim or pull of any more membranes. Extra sweetbreads may be frozen at this point.

Slice the sweetbread into 3/8" slices, pat dry. Dust the sweetbreads in the flour and brown them well over very high heat in a cast iron pan with added olive oil. Reserve remaining flour.

When the sweetbreads are nicely browned add onion, garlic sage and rosemary and saute in olive oil/sweetbread mixture in the cast iron skillet. Cook until the onions are transparent; you may need a little more oil. Add the wine to the skillet, a little at a time, until it all evaporates.

Cut the button mushrooms in 1/2 or 1/4 (depending on their size), and add them to the skillet also add the porcini mushrooms (and their soaking water). Add remaining flour and stir in well, then add homemade stock. Keep on heat until a rich gravy forms and then serve.