Jewish Stewed Sweetbreads

Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add 1
tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer until done. Serve cold.