1 lb Sweetbread
1 qt Water
1 tb Lemon juice
1 ts Salt
4    Strips partially cooked
Bacon
1 lb Boneless beef sirloin (cut
In 1 1/2" chunks)
TARRAGON BUTTER

Cover sweetbread with water; add lemon juice & salt. Heat to boil;
simmer 15 minutes & drain. Run cold water over sweetbread to cool
them; drain & pull off any visible white membrane, cut into 1- 1 1/2″
chunks. Cut partially cooked bacon into 1″ lengths. Thread beef
cubes, bacon & sweetbread on skewers; brush with Tarragon Butter.
Cook over hot coals about 10 minutes or until done as desired,
brushing occasionally with Tarragon Butter as beef cooks. Pass
remaining butter on side.