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CROSSWORD
ANSWER

sweetbreads

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The answer SWEETBREADS has 1 possible clue(s) in existing crosswords.

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The word SWEETBREADS is VALID in some board games. Check SWEETBREADS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of sweetbreads in various dictionaries:

noun - edible glands of an animal

SWEETBREADS - Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly s...

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Possible Crossword Clues
Foodstuff found in desserts or meat dishes

Last Seen in these Crosswords & Puzzles
Oct 13 2001 The Times - Cryptic

Possible Jeopardy Clues
The thymus & pancreas of young calves are sources of this meat
This variety meat is the thymus gland, usually taken from a calf, but occasionally a lamb
Don't be fooled by their name--these menu items are really the glands of a calf cooked & eaten as a delicacy
Even the OED is stumped as to how this pancreatic delicacy got its name

Sweetbreads description
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork. The "heart" sweetbreads are more spherical in shape, while the "throat" sweetbreads are more cylindrical in shape. * Various other glands used as food may also sometimes be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well as ovary and testicles (cf. Rocky Mountain oyster, prairie oyster, or lamb fries).One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bre

Sweetbreads description

Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork. The "heart" sweetbreads are more spherical in shape, while the "throat" sweetbreads are more cylindrical in shape.
* Various other glands used as food may also sometimes be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well as ovary and testicles (cf. Rocky Mountain oyster, prairie oyster, or lamb fries).One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bre

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