Sweetbreads typically are from veal and are the thymus gland. It is important that the sweetbreads be soaked in water or milk prior to preparation. This process is called gorging and removes many impurities. Sweetbreads are extremely versatile and can be prepared in a variety of ways, including poaching, blanching and sautéing. Serve this specialty dish and experience a surprisingly tasty, velvety-textured offal.