Cut little fillets of salt pork ; sprinkle them with a
mixture of parsley, very finely-chopped chives (or on-
ion), salt, and pepper ; trim the tongue ; parboil it to
take ojff the skin ; then lard it with these fillets (see
Larding) ; put in a small stone crock with a lid, two
slices of fat pork, two sprigs of parsley, two of thyme,
one bay leaf, one clove, half an onion, one carrot cut
in slices, a saltspoonful of salt, and half one of pepper ;
lay the tongue on the vegetables, etc. ; pour in half a
glass of wine and a glass of broth or soup✪ Calf's Tongue Stewed ; cover it ; set
it in a moderate oven for three hours and a half, keep-
ing it well covered.
Take up the tongue, lay it in a dish, strain the gravy
to it, and either surround it with green peas, string
beans, or tomato sauce.
Entrees. 159
calf's braijsts, au beurre noip.
Soak the brains in one tablespoonful of yinegar and
one quart of water ; carefully remove all the fibrous
skin that surrounds them without breaking them ; put
them in boiling water well salted, and with them a
small bunch of parsley, a saltspoonf ul of powdered mar-
joram, and one of thyme ; let them boil gently twenty
minutes ; while they are doing so, fry some rounds of
bread the size of the top of a teacup and half an inch
thick, in yery hot fat. Take up the brains, drain them,
diyide them, and put a neat piece on each round of
fried bread ; stick a piece of red beetroot in the top of
each piece of brain and pour oyer them the heurre noir
(see recipe).
SWEETBREADS, FRIED.
When they come from the butcher they should be
put immediately into salt and water to take out any
dark blood ; leaye them an hour, then parboil them for
ten minutes, drain them, and drop them into cold
water ; remoye all loose thick skin and gristle, but do
not break them ; dry them, flour them, and then roll
them in egg and bread-crumbs or cracker-dust ; fry them
a rich light brown. If large, they should be split before
crumbing ; serye round a mound of green peas, and
bechamel or tomato sauce in a boat.
SWEETBREADS STEWED W^ITH MUSHROOMS.
Prepare a pair of sweetbreads by parboiling and skin-
ning (see last recipe), then lard them all oyer the top ;
lay some slices of fat pork in a stewpan, also a teaspoon-
ful of chopped onion, two of carrot, a stick of celery,
and two sprigs of parsley ; the yegetables must be finely
1 6o Practical Recipes.
minced ; lay the sweetbreads on these ; add a cup of
stock, but not enough to coyer the sweetbreads ; let
them slowly stew one hour ; then take up the sweet-
breads and set them with the larded side up in the oven
till they are pale irown ; strain the gravy, rubbing as
much through the sieve as you can ; put it back in a
saucepan, thicken with a teaspoonf ul of roux ; put in a
dozen and a half of canned mushrooms ; let it boil a
minute ; put the sweetbreads on a dish, pour the mush-
rooms in the centre and j;he gravy round. If the stock
should have dried away, boiling water or more stock can
be added.
SWEETBREADS, THE SIMPLEST WAY. ✪ Sweetbreads, The Simplest Way
Page 82 · 2 recipe records on this page
Presented as published in 1885. 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
Cut little fillets of salt pork ; sprinkle them with a mixture of parsley, very finely-chopped chives (or onion), salt, and pepper ; trim the tongue ; parboil it to take off the skin ; then lard it with these fillets (see Larding) ; put in a small stone crock with a lid, two slices of fat pork, two sprigs of parsley, two of thyme, one bay leaf, one clove, half an onion, one carrot cut in slices, a saltspoonful of salt, and half one of pepper ; lay the tongue on the vegetables, etc. ; pour in half a glass of wine and a glass of broth or soup ; cover it ; set it in a moderate oven for three hours and a half, keeping it well covered.
Take up the tongue, lay it in a dish, strain the gravy to it, and either surround it with green peas, string beans, or tomato sauce.
Entrees. 159
calf's braijsts, au beurre noip.
Soak the brains in one tablespoonful of vinegar and one quart of water ; carefully remove all the fibrous skin that surrounds them without breaking them ; put them in boiling water well salted, and with them a small bunch of parsley, a saltspoonful of powdered marjoram, and one of thyme ; let them boil gently twenty minutes ; while they are doing so, fry some rounds of bread the size of the top of a teacup and half an inch thick, in very hot fat. Take up the brains, drain them, diyide them, and put a neat piece on each round of fried bread ; stick a piece of red beetroot in the top of each piece of brain and pour oyer them the beurre noir (see recipe).
SWEETBREADS, FRIED.
When they come from the butcher they should be put immediately into salt and water to take out any dark blood ; leaye them an hour, then parboil them for ten minutes, drain them, and drop them into cold water ; remoye all loose thick skin and gristle, but do not break them ; dry them, flour them, and then roll them in egg and bread-crumbs or cracker-dust ; fry them a rich light brown. If large, they should be split before crumbing ; serye round a mound of green peas, and bechamel or tomato sauce in a boat.
SWEETBREADS STEWED W^ITH MUSHROOMS.
Prepare a pair of sweetbreads by parboiling and skinning (see last recipe), then lard them all oyer the top ; lay some slices of fat pork in a stewpan, also a teaspoonful of chopped onion, two of carrot, a stick of celery, and two sprigs of parsley ; the vegetables must be finely
1 6o Practical Recipes.
minced ; lay the sweetbreads on these ; add a cup of stock, but not enough to coyer the sweetbreads ; let them slowly stew one hour ; then take up the sweetbreads and set them with the larded side up in the oven till they are pale irown ; strain the gravy, rubbing as much through the sieve as you can ; put it back in a saucepan, thicken with a teaspoonful of roux ; put in a dozen and a half of canned mushrooms ; let it boil a minute ; put the sweetbreads on a dish, pour the mushrooms in the centre and the gravy round. If the stock should have dried away, boiling water or more stock can be added.
SWEETBREADS, THE SIMPLEST WAY.
Records on this page
Calf's Tongue StewedSweetbreads, The Simplest Way