Kevin, a longtime vegetarian in St. Louis, Missouri, queasily recounts how he accidentally ordered sweetbreads in a fancy restaurant, thinking they were some kind of deep-fried bread, only to discover that it’s a kind of meat — a thymus gland, or the pancreas of a lamb. The origin of the misleading term sweetbreads is uncertain. In his book Cupboard Love, Mark Morton suggests that this name is a marketing ploy to make organ meat more appealing, like the similarly euphemistic terms Cape Cod turkey for codfish, Welsh rabbit for a cheese-and-toast dish, and Rocky Mountain oysters for deep-fried bull testicles. This is part of a complete episode.
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