1 3/4 lb Sweetbreads
1 ts Powdered mustard
4 tb Soy sauce
2 tb Pernod (optional)
2 tb Honey
1 pn Ground allspice
Lemon wedges

THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place
over high heat on the stove and bring to a boil. Immediately drain the
sweetbreads and rinse them in cold water. Trim any fat and membrane.
Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and
allspice in a bowl or plastic bag and mix well. Place the sweetbreads in
the marinade, cover and place in the refrigerator overnight. Light a grill
or preheat a broiler. Place the sweetbreads on the grill or under the
broiler and cook 15 to 20 minutes on each side. Arrange sweetbreads on a
platter, surround with lemon wedges and serve immediately.