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(usually in the plural)sweetbread(thymus gland of an animal used as food)
1854, Giovanni Vialardi, “Del vitello [Veal]” (chapter 7), in Trattato di cucina, pasticceria, credenza, e relativa confettureria [Treatise on cooking, confectionery, buffets, and related confitures], Turin: G. Favale e c., Animelle alla borghese con salsa rémolade o tomatiche [Bourgeois-style sweetbread with rémoulade sauce or with tomatoes] (section 6), page 160:
Prendete 4 animelle, sgorgate, imbianchite, fatele cuocere alla stessa maniera come s’è detto al N. 1, e servitele con sotto una salsa rémolade od alle tomatiche […]. Cotte le animelle come s’è detto, si possono servire con qualunque salsa bianca, bruna, béchamelle, purée, ecc. ecc.
Take 4 sweetbreads—drained, boiled; cook them in the same way indicated in #1; and serve them on a rémoulade sauce, or with tomatoes . Once the sweetbreads are cooked as indicated, they can be served with any white or brown sauce, béchamel, purée etc. etc.
