Boiled Lamb's Sweetbreads. — Wash the sweetbreads and
leave them in water for an hour or two, then blanch
them. Put them in a saucepan with a piece of mace,
i pint of broth, and salt and pepper. Knead loz. of butter
with 1 table-spoonful of flour, stir it in with the sweet-
breads, and keep them boiling gently for thirty -five minutes.
Beat three eggs with 1 teacupful of cream, and mix with
them 1 table-spoonful of finely-chopped parsley and a small
quantity of grated nutmeg✪ Boiled Lamb's Sweetbreads. When the sweetbreads are
done, take them out of the saucepan, put them on a hot
dish, and keep near the fire. Mix the beaten eggs-and-cream
in with the sauce and stir it by the side of the lire till
thick, but it must not boil after the eggs are added. Pour
the sauce over the sweetbreads, and serve.
Fricassee of Lamb’s Sweetbreads. — Blanch two or three
Lamb’s Sweetbreads, parboil them in broth or stock, and
cut into slices. Flour them well and if the slices are too
thick cut them in halves. Put them into a frying-pan
with butter and a few bearded oysters and fry to a yellow
colour. Now drain off' the butter, pour in 2 breakfast-
cupfuls of rich gravy, add a few asparagus-points, two
or three finely-chopped chives or shallots, season with salt,
pepper, and grated nutmeg, pour in 1 wineglassful of
white wine, and simmer for ten minutes or so. Beat the
yolks of three eggs✪ Fricassee of Lamb’s Sweetbreads in a basin, add a little of the broth,
and then stir it in with the remainder, and replace the
pan at the side of the fire and stir, without boiling,
until the gravy is moderately thick. Serve on a hot dish
with slices of lemon for garnish.
Lamb — continued.
Lamb’s Sweetbreads en Cassolettes. — Boil 1 breakfast-cupful
of rice in 2i breakfast-cupfuls of broth✪ Lamb’s Sweetbreads en Cassolettes. When the rice
is tender, take it off the fire, and beat to a smooth paste
with a wooden spoon ; fill some small deep patty-pans
with it and cut a round on the tops tin. deep with a plain
1 Jfin. cutter. Leave the rice to get cold, then take it
out of the moulds, mask it lightly over with warmed
butter, and bake till browned in a brisk oven. When
done, take the covers off, scoop out the inside of the rice,
leaving a wall Jin. thick. Fill these cassolettes with
Lamb’s Sweetbreads that have been cooked and cut in
small dice, pour a spoonful of reduced German sauce over
the contents, and arrange the cassolettes on a hot dish,
and serve.
Lamb’s Sweetbreads in Cases. — Blanch, pare, and clean
six Lamb’s Sweetbreads. Lay them aside to cool, then lard
them with either fresh fat pork or truffles. Place them
in a well-buttered saute-pan, adding 1 gill of chicken
broth or 1 gill of Madeira wine. Cover with a buttered
paper, and let them cook to a golden colour in the oven
for ten minutes, then lay them on a dish. Put h gill
of cooked fine herbs and 1 gill of well-reduced Spanish
sauce✪ Lamb’s Sweetbreads in Cases into the pan, letting it cook for five minutes.
Take six small buttered paper cases, pour a little of
the gravy at the bottom of each, fill in with sweetbreads,
and place them on a baking-dish ; keep them for five
minutes in an open oven, then serve on a folded napkin.
Page 249 · 4 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
Boiled Lamb's Sweetbreads. — Wash the sweetbreads and leave them in water for an hour or two, then blanch them. Put them in a saucepan with a piece of mace, i pint of broth, and salt and pepper. Knead loz. of butter with 1 table-spoonful of flour, stir it in with the sweetbreads, and keep them boiling gently for thirty -five minutes. Beat three eggs with 1 teacupful of cream, and mix with them 1 table-spoonful of finely-chopped parsley and a small quantity of grated nutmeg. When the sweetbreads are done, take them out of the saucepan, put them on a hot dish, and keep near the fire. Mix the beaten eggs-and-cream in with the sauce and stir it by the side of the lire till thick, but it must not boil after the eggs are added. Pour the sauce over the sweetbreads, and serve.
Fricassee of Lamb’s Sweetbreads. — Blanch two or three Lamb’s Sweetbreads, parboil them in broth or stock, and cut into slices. Flour them well and if the slices are too thick cut them in halves. Put them into a frying-pan with butter and a few bearded oysters and fry to a yellow colour. Now drain off the butter, pour in 2 breakfastcupfuls of rich gravy, add a few asparagus-points, two or three finely-chopped chives or shallots, season with salt, pepper, and grated nutmeg, pour in 1 wineglassful of white wine, and simmer for ten minutes or so. Beat the yolks of three eggs in a basin, add a little of the broth, and then stir it in with the remainder, and replace the pan at the side of the fire and stir, without boiling, until the gravy is moderately thick. Serve on a hot dish with slices of lemon for garnish.
Lamb — continued.
Lamb’s Sweetbreads en Cassolettes. — Boil 1 breakfast-cupful of rice in 2i breakfast-cupfuls of broth. When the rice is tender, take it off the fire, and beat to a smooth paste with a wooden spoon ; fill some small deep patty-pans with it and cut a round on the tops tin. deep with a plain 1 Jfin. cutter. Leave the rice to get cold, then take it out of the moulds, mask it lightly over with warmed butter, and bake till browned in a brisk oven. When done, take the covers off, scoop out the inside of the rice, leaving a wall Jin. thick. Fill these cassolettes with Lamb’s Sweetbreads that have been cooked and cut in small dice, pour a spoonful of reduced German sauce over the contents, and arrange the cassolettes on a hot dish, and serve.
Lamb’s Sweetbreads in Cases. — Blanch, pare, and clean six Lamb’s Sweetbreads. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well-buttered saute-pan, adding 1 gill of chicken broth or 1 gill of Madeira wine. Cover with a buttered paper, and let them cook to a golden colour in the oven for ten minutes, then lay them on a dish. Put h gill of cooked fine herbs and 1 gill of well-reduced Spanish sauce into the pan, letting it cook for five minutes. Take six small buttered paper cases, pour a little of the gravy at the bottom of each, fill in with sweetbreads, and place them on a baking-dish ; keep them for five minutes in an open oven, then serve on a folded napkin.
Records on this page
Boiled Lamb's SweetbreadsFricassee of Lamb’s SweetbreadsLamb’s Sweetbreads en CassolettesLamb’s Sweetbreads in Cases