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Sweetbreads or ris are culinary names 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.〔''Oxford Companion to Food''; ''Oxford English Dictionary''〕 Various other glands used as food may also be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (''cf.'' Rocky Mountain oyster, prairie oyster, or lamb fries).〔W. A. Newman Dorland, ''The American Illustrated Medical Dictionary'', 1922 (full text )〕〔''The Medical Age'', quoting the ''British Medical Journal'', 11:702, 1893 (full text )〕 The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape. 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 bread in Turkish cuisine. The word "sweetbread" is first attested in the 16th century, but the etymology of the name is unclear.〔''Oxford English Dictionary'', 2nd edition, 1989〕 "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. "Bread" may come from ''brede'', "roasted meat"〔''Oxford English Dictionary'', 2nd edition, 1989, ''s.v.'' "brede"〕 or from the Old English ''brǣd'' ("flesh" or "meat"). == See also == * Offal * Head cheese 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sweetbread」の詳細全文を読む スポンサード リンク
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