Grilled Sweetbreads

2 pairs sweetbreads
1 tablespoon vinegar
600 nil/1 pint water
1 teaspoon salt
40 g/11/2 oz polyunsaturated margarine, melted
25 g/1 oz wholemeal breadcrumbs
lemon wedges, to garnish

Wash the sweetbreads, put them in a bowl and cover with cold water. Leave to stand for 20 minutes, then drain off the water.

Put the sweetbreads in a pan with the vinegar, water and salt. Bring to the boil, then lower the heat, cover and simmer for 20 minutes.

Drain thoroughly, then transfer to a bowl. Cover with cold water and leave to stand again for

20 minutes. Drain the sweetbreads thoroughly, then pat dry with kitchen paper towels. Remove the membranes and split the sweetbreads in half lengthwise.

Brush the grill pan with a little of the' margarine. Brush the sweetbreads with a little more of the margarine, then roll in the breadcrumbs.

Place the sweetbreads in the pan and coat with the remaining margarine. Grill under high heat for 3 minutes on each side. Serve immediately garnished with lemon wedges.

SERVES 4