Lamb’s Sweetbreads. — These are of two kinds in
all animals, the one lying under the heart, and called
consequently the heart-sweetbread, and the other being
the large gland that embraces the windpipe, and is
therefore called the throat- sweetbread. They are both
valued in cookery, the throat-sweetbread being the least
familiar, although certainly the more delicate of the
two. Invalids are especially partial to sweetbreads. They
are best cooked as follow :
Baked Lamb’s Sweetbreads. — Clean the sweetbreads,
washing them in plenty of water, then steep them in
water for an hour or more. Drain the sweetbreads and
blanch them in boiling water till firm, then boil slowly
for a-quarter-of-an-hour. At the end of that tune, drain
and wipe the sweetbreads on a cloth. Roll them in
beaten yolk of eggs, then in plenty of grated breadcrumb,
and put them in a quick oven till nicely browned. Boil
\ pint of gravy with 1 wineglassful of sherry✪ Baked Lamb’s Sweetbreads, arrange the
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
823
Lamb — continued.
sweetbreads in a group on a hot dish, pour the gravy
over them, and serve without delay.
Blanquette of Lamb’s Sweetbreads. — (1) Select the required
quantity of Lamb’s Sweetbreads ; steep them in cold
water, blanch and drain them, and stew in some white
stock. When done, drain and trim the sweetbreads, cut
them into small oblong pieces called collops, and put
them in a stewpan with sliced truffles. Pour some German
sauce over them, and stir over the fire till hot. Make a
potato border on a hot dish, fill the centre with the
blanquette, and serve.
(2) Take three dozen good Lamb’s Sweetbreads, wash
well so as to get them white, and cook in plain water.
When done, strain and throw them into cold water; and
when cold, trim them well, being careful to remove all the
pipe and other hard pieces. Cut up half of them into
small squares, put them into a stewpan with 1 gill of
white sauce, a little chicken glaze, and six yolks of eggs,
season well with cayenne pepper and salt, bring to the
boil, and pour this out upon a dish ; set the dish upon ice
or in a cool place to get firm. When quite cold, roll it
into balls about the size of nutmegs, pass them through
breadcrumbs, then through whisked eggs, again into the
crumbs, and then fry to a golden brown in hot lard. Put
the remainder of the sweetbreads into a stewpan with a
little fresh butter, pepper, and salt, and eighteen small
collops of tongue, fyy these for about five minutes, drain
off the butter, add 1 gill of white sauce, some small
mushrooms, and sliced truffles; make thoroughly hot, dish
up in the form of a dome in the centre of the dish, garnish
with the croquettes (see Fig. 1035), mask the blanquette
with 1 table-spoonful of white sauce✪ Blanquette of Lamb’s Sweetbreads, and serve.
Page 248 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lamb’s Sweetbreads. — These are of two kinds in all animals, the one lying under the heart, and called consequently the heart-sweetbread, and the other being the large gland that embraces the windpipe, and is therefore called the throat- sweetbread. They are both valued in cookery, the throat-sweetbread being the least familiar, although certainly the more delicate of the two. Invalids are especially partial to sweetbreads. They are best cooked as follow :
Baked Lamb’s Sweetbreads. — Clean the sweetbreads, washing them in plenty of water, then steep them in water for an hour or more. Drain the sweetbreads and blanch them in boiling water till firm, then boil slowly for a-quarter-of-an-hour. At the end of that time, drain and wipe the sweetbreads on a cloth. Roll them in beaten yolk of eggs, then in plenty of grated breadcrumb, and put them in a quick oven till nicely browned. Boil \ pint of gravy with 1 wineglassful of sherry, arrange the
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Lamb — continued.
sweetbreads in a group on a hot dish, pour the gravy over them, and serve without delay.
Blanquette of Lamb’s Sweetbreads. — (1) Select the required quantity of Lamb’s Sweetbreads ; steep them in cold water, blanch and drain them, and stew in some white stock. When done, drain and trim the sweetbreads, cut them into small oblong pieces called collops, and put them in a stewpan with sliced truffles. Pour some German sauce over them, and stir over the fire till hot. Make a potato border on a hot dish, fill the centre with the blanquette, and serve.
(2) Take three dozen good Lamb’s Sweetbreads, wash well so as to get them white, and cook in plain water. When done, strain and throw them into cold water; and when cold, trim them well, being careful to remove all the pipe and other hard pieces. Cut up half of them into small squares, put them into a stewpan with 1 gill of white sauce, a little chicken glaze, and six yolks of eggs, season well with cayenne pepper and salt, bring to the boil, and pour this out upon a dish ; set the dish upon ice or in a cool place to get firm. When quite cold, roll it into balls about the size of nutmegs, pass them through breadcrumbs, then through whisked eggs, again into the crumbs, and then fry to a golden brown in hot lard. Put the remainder of the sweetbreads into a stewpan with a little fresh butter, pepper, and salt, and eighteen small collops of tongue, fyy these for about five minutes, drain off the butter, add 1 gill of white sauce, some small mushrooms, and sliced truffles; make thoroughly hot, dish up in the form of a dome in the centre of the dish, garnish
with the croquettes [illustration: Fig. 1035], mask the blanquette with 1 table-spoonful of white sauce, and serve.
Records on this page
Baked Lamb’s SweetbreadsBlanquette of Lamb’s Sweetbreads