Put hind and fore quarters into the kettle, and parboil until tender.
parboil three or four of the largest sweet-breads you can get.
To prepare the sweetbreads, parboil them according to the directions given in Art. 17.
After they are well cleaned, parboil the meat, then pick it to pieces.
In the morning parboil until tender and then drain until very dry.
Clean the head and feet; and put them on to parboil with the liver.
Drain and press it dry: parboil, and season it with pepper and salt.
parboil them in salt and water; when done, take them up and dry them in a cloth.
Clean and parboil the sweet breads; cut them in slices and dip in melted butter.
parboil them for five minutes, and turn them upside down to drain.
late 14c., "to boil partially;" mid-15c., "to boil thoroughly," from Old French parboillir "to boil thoroughly," from Medieval Latin perbullire "to boil thoroughly," from Latin per "through, thoroughly" + bullire "to boil" (see boil (v.)). Main modern meaning "boil partially" is by mistaken association of the prefix with part. Related: Parboiled; parboiling.