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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
1 Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. 2  Boil until tender, then cool, peel, and cut into 1/4 inch slices. 3  Preheat oven to 350 degrees F (175 degrees C). 4  Grease a 9x13 inch baking dish. 5  Arrange half the sweet potatoes in the bottom of the prepared baking dish. Arrange half the sweet potatoes in the bottom of the prepared baking dish. 2  Layer half of the apples over the sweet potatoes. 3  In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. 4  Dot with half the butter.