Sweetbreads are a type of offal, or variety meat, that are derived from the thymus gland and pancreas of young animals such as calves or lambs and are prepared as food. They have a rich, slightly gamey flavor and a tender, succulent texture. Sweetbreads are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. They are highly prized by chefs for their mild flavor and versatility, and can be prepared in many ways, such as sautéed, poached, grilled, fried, roasted, or braised. Before cooking, sweetbreads should be soaked in cold water for at least half a day to remove any impurities and clotted blood. After soaking, sweetbreads are blanched in boiling water and then shocked in ice water to firm up the flesh. Once blanched, they can be chilled and pressed into a terrine or pâté, or they can be breaded and fried. Sweetbreads are rich in vitamin C, potassium, iron, and magnesium, but they are also rich in purines, so people susceptible to gout are advised not to consume them frequently or in great quantity.