Parboil and skin them ; cut them up in small pieces ;
put a tablespoonf ul of butter in a saucepan ; when hot,
drop the sweetbreads in with a saltspoonful of salt ; let
them cook slowly twenty minutes, occasionally shaking
them ; take them out ; stir a teaspoonful of flour into
the butter, and add half a cup of broth or water, stir-
ring carefully ; boil till thick and smooth ; return the
sweetbread ; let it stew a minute, and serve either on
squares of toast or with three-cornered pieces of toast
sticking round it.
YEAL CUTLETS.
Take the cutlets from the middle of the leg ; let them
be cut an inch thick ; divide into small shapely pieces ;
pound each piece with a rolling-pin till they are half an
inch thick ; squeeze a few drops of lemon juice over each
and pile them up one on the other for a couple of hours
or until you want to use them. The lemon juice makes
them very tender. Season them with salt, and egg and
Entrees^ 1 6 1
bread-crumb them (see directions) carefully. Although
it is customary to speak of fried veal cutlets, they are
usually fried in just enough fat, for which process there
seems no proper English term but ^^ dry frying J^ Veal
cutlets are one of the few things better cooked in this
way than immersed in boiling fat. The reason is, be-
cause they require to cook more slowly than most other
things.
Put in a pan two large tablespoonfuls of "beef drip-
ping, if you have it, or lard, and any fat belonging to
the cutlets ; let it get thoroughly hot ; lay in the cut-
lets and let them get pale brown one side before you
turn them ; do this with a cake turner, carefully — they
will take from twelve to fifteen minutes, for they re-
quire to be thoroughly done. Take them up and pour
the fat out of the pan, put in it a dessert-spoonful of
brown thickening, and when it has melted pour in a
cup of cream and hot water, or broth ; stir well, rubbing
all the gravy from the pan ; put in a saltspoonf ul of salt,
quarter of pepper. Dress the cutlets on a dish and pour
the gravy round, not over them.
For those who like ham^ they may be served with a
small slice of ham to each cutlet, and the ham being
fried first, the cutlets are fried in the fat from it, in-
stead of lard.
MUTTOK OR LAMB CHOPS BREADED.
These must be nicely trimmed, only about the third
of an inch of fat left on the outside ; and, if they are
loin chops, the soft flap end turned round, horseshoe
fashion ; if rib chops, cut an inch and a half of the
meat from the bone and scrape it.
Egg and crumb them (see directions), and drop them
1 62 Practical Recipes,
into yery hot fat. Mutton chops will take one minute
to cook, lamb chops two minutes. If the fat has been
properly hot, the former will be a rich brown outside
and pink within, in that time. The lamb chops require
to be well done.
The chops may be laid round a mound of green peas,
string beans, or mashed potatoes.
chicke:?^ croquettes.
Take the flesh of half a chicken, or rather more than
half a box of boned chicken (I find for croquettes the
boned chicken quite as good, and a great saving of
work) ; chop the chicken, and with it half a can of
mushrooms, or half a dozen large oysters. ✪ Sweetbreads, The Simplest Way
Page 83 · 4 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
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Parboil and skin them ; cut them up in small pieces ;
put a tablespoonf ul of butter in a saucepan ; when hot,
drop the sweetbreads in with a saltspoonful of salt ; let
them cook slowly twenty minutes, occasionally shaking
them ; take them out ; stir a teaspoonful of flour into
the butter, and add half a cup of broth or water, stir-
ring carefully ; boil till thick and smooth ; return the
sweetbread ; let it stew a minute, and serve either on
squares of toast or with three-cornered pieces of toast
sticking round it.
YEAL CUTLETS.
Take the cutlets from the middle of the leg ; let them
be cut an inch thick ; divide into small shapely pieces ;
pound each piece with a rolling-pin till they are half an
inch thick ; squeeze a few drops of lemon juice over each
and pile them up one on the other for a couple of hours
or until you want to use them. The lemon juice makes
them very tender. Season them with salt, and egg and
Entrees^ 1 6 1
bread-crumb them (see directions) carefully. Although
it is customary to speak of fried veal cutlets, they are
usually fried in just enough fat, for which process there
seems no proper English term but ^^ dry frying J^ Veal
cutlets are one of the few things better cooked in this
way than immersed in boiling fat. The reason is, be-
cause they require to cook more slowly than most other
things.
Put in a pan two large tablespoonfuls of "beef drip-
ping, if you have it, or lard, and any fat belonging to
the cutlets ; let it get thoroughly hot ; lay in the cut-
lets and let them get pale brown one side before you
turn them ; do this with a cake turner, carefully — they
will take from twelve to fifteen minutes, for they re-
quire to be thoroughly done. Take them up and pour
the fat out of the pan, put in it a dessert-spoonful of
brown thickening, and when it has melted pour in a
cup of cream and hot water, or broth ; stir well, rubbing
all the gravy from the pan ; put in a saltspoonf ul of salt,
quarter of pepper. Dress the cutlets on a dish and pour
the gravy round, not over them.
For those who like ham^ they may be served with a
small slice of ham to each cutlet, and the ham being
fried first, the cutlets are fried in the fat from it, in-
stead of lard.
MUTTOK OR LAMB CHOPS BREADED.
These must be nicely trimmed, only about the third
of an inch of fat left on the outside ; and, if they are
loin chops, the soft flap end turned round, horseshoe
fashion ; if rib chops, cut an inch and a half of the
meat from the bone and scrape it.
Egg and crumb them (see directions), and drop them
1 62 Practical Recipes,
into yery hot fat. Mutton chops will take one minute
to cook, lamb chops two minutes. If the fat has been
properly hot, the former will be a rich brown outside
and pink within, in that time. The lamb chops require
to be well done.
The chops may be laid round a mound of green peas,
string beans, or mashed potatoes.
chicke:?^ croquettes.
Take the flesh of half a chicken, or rather more than
half a box of boned chicken (I find for croquettes the
boned chicken quite as good, and a great saving of
work) ; chop the chicken, and with it half a can of
mushrooms, or half a dozen large oysters.