Lay them in cold water for an hour ; put in a stew-pan a pint
of water, a tablespoonfal of vinegar, a few slices of onion, six
peppercorns, two cloves, and a bunch of parsley and thyme;
boil all together for three minutes, then put in the sweetbreads,
boil them one minute; take them out, throw them into cold
water for half an hoir ; lay them on a board, cover tbeiVL with
a plate, set a weight on them for a few minutes. Eor Al sweet-
breads put in a pan a quarter of a pound of butter, melt it willi
a heaping teaspoonfal of flour,✪ Calf's Liver with Cream lay in the sweetbreads, covti
(hem with a good broth, and simmer foi fifteen or iwenijy
minutes, or until the broth hafl stewed away somewhat ; tk«i
add pepper and salt, a tablespoonful of browning, boil up and
serve.
* Tried Sweetbreads, Vo. S.
Parboil the sweetbreads fifteen minutes, split each one hori^
lontally in half, season them with pepper, salt and a tiny grate
of nutmeg ; melt in a frying-pan three ounces of butter, lay th*
sweetbreads in, &y a light brown; when done, thicken tht
butter with brown flour, add two teaspoons of burnt sugar and
a little hot water ; boil up, pour over the sweetbreads and serve.
* Sweetbreads with Mushrooms.
Blanch the sweetbreads for fifteen minutes; for six large
sweetbreads, chop half a can of mushrooms ; chop the sweet«
breads and mix with the mushrooms, throw in half a doien
mushrooms without chopping ; put all in a stew-pan with pepper^
salt, two tablespoonsful of hot water and three ounces of butter;
rimmer twenty minutes, then add half a teacup of cream or
new milk, with two teaspoons of flour✪ Sweetbreads with Mushrooms mixed in it; bi>il u^ a»d
•erve. This is a very fine did:.
6
66 COOKER T FROM B20PEBIENOB.
* Sweetbreads Stewed.
Wash the sweetbreads and blanch them in boiling water for
a few minntes only, take them out and lay them in eold water
for ten minutes; then put them in a sauoe-pan with broth
enough to cover them, stew until tender ; add to th<mi a pieoe
of butter the size of an egg mixed to a paste with a tablespoonfU
of flour, a bunch of parsley chopped, and a large oofFee-eup of
oream✪ Sweetbreads Stewed ; boil three minutes and serve.
* Sweetbreads Broiled.
Wash them and blanch for five minutes in boiling water, lay
them between the wires of an oyster-broiler, over a bright fire ;
turn them very often until a light brown, brush over them a
ittle melted butter whenever you turn them;' season them
f hen done with black pepper, salt, and a small pieoe of butter
c each sweetbread, and serve on a hot dish.
* Knuckle of Teal Bagout
Out the meat all off the knuckle, slice it half an inch thick,
pepper, salt and flour them, fry them a light brown in nice drip-
pings ; crack the bone and break it into several pieces, and put
It with the trimmings into a stew-pan, with an onion, a head of
oelery, a bunch of parsley and thyme, and two blades of maoe;
pour cold water on them to cover, cover the pot closely and stew
gently for two hours ; then strain it, rub a pieoe of butter the
sise of an egg to a paste with a tablespoon of browned floury
stir it in, with a tablespoon of tomato catsup, a glass of wine
and the juioe of a lemon✪ Knuckle of Teal Ragout ; lay in the meat, give all a boil up
and serve.
•Calf's Head Fried.
Prepare the head and brains as for scallop, put the head only
in a pot of boiling water with a tablespoonful of salt ; when the
head has been boiling an hour and a half, put the brains in tied
up in a cloth ; continue to boil for another half hour, then take
out the head, leaving the brains remaining in the broth, which
eontinue to simmer ; take the meat from the bones, and eut b
KEATS. a ✪ Calf's Head Fried
Page 31 · 8 recipe records on this page
Presented as published in 1905. 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
Lay them in cold water for an hour ; put in a stew-pan a pint of water, a tablespoonfal of vinegar, a few slices of onion, six peppercorns, two cloves, and a bunch of parsley and thyme; boil all together for three minutes, then put in the sweetbreads, boil them one minute; take them out, throw them into cold water for half an hoir ; lay them on a board, cover them with a plate, set a weight on them for a few minutes. Eor Al sweetbreads put in a pan a quarter of a pound of butter, melt it willi a heaping teaspoonfal of flour, lay in the sweetbreads, cover them with a good broth, and simmer foi fifteen or twenty minutes, or until the broth has stewed away somewhat ; then add pepper and salt, a tablespoonful of browning, boil up and serve.
* Tried Sweetbreads, Vo. S.
Parboil the sweetbreads fifteen minutes, split each one horizontally in half, season them with pepper, salt and a tiny grate of nutmeg ; melt in a frying-pan three ounces of butter, lay the sweetbreads in, &y a light brown; when done, thicken the butter with brown flour, add two teaspoons of burnt sugar and a little hot water ; boil up, pour over the sweetbreads and serve.
* Sweetbreads with Mushrooms.
Blanch the sweetbreads for fifteen minutes; for six large sweetbreads, chop half a can of mushrooms ; chop the sweetbreads and mix with the mushrooms, throw in half a dozen mushrooms without chopping ; put all in a stew-pan with pepper, salt, two tablespoonsful of hot water and three ounces of butter; simmer twenty minutes, then add half a teacup of cream or new milk, with two teaspoons of flour mixed in it; boil up and serve. This is a very fine did:.
66 COOKERY FROM EXPERIENCE.
* Sweetbreads Stewed.
Wash the sweetbreads and blanch them in boiling water for a few minntes only, take them out and lay them in cold water for ten minutes; then put them in a sauoe-pan with broth enough to cover them, stew until tender ; add to them a piece of butter the size of an egg mixed to a paste with a tablespoonfU of flour, a bunch of parsley chopped, and a large coffee-cup of cream ; boil three minutes and serve.
* Sweetbreads Broiled.
Wash them and blanch for five minutes in boiling water, lay them between the wires of an oyster-broiler, over a bright fire ; turn them very often until a light brown, brush over them a little melted butter whenever you turn them;' season them f hen done with black pepper, salt, and a small piece of butter c each sweetbread, and serve on a hot dish.
* Knuckle of Teal Bagout
Cut the meat all off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drippings ; crack the bone and break it into several pieces, and put It with the trimmings into a stew-pan, with an onion, a head of celery, a bunch of parsley and thyme, and two blades of maoe; pour cold water on them to cover, cover the pot closely and stew gently for two hours ; then strain it, rub a piece of butter the size of an egg to a paste with a tablespoon of browned floury stir it in, with a tablespoonful of tomato catsup, a glass of wine and the juice of a lemon ; lay in the meat, give all a boil up and serve.
•Calf's Head Fried.
Prepare the head and brains as for scallop, put the head only in a pot of boiling water with a tablespoonful of salt ; when the head has been boiling an hour and a half, put the brains in tied up in a cloth ; continue to boil for another half hour, then take out the head, leaving the brains remaining in the broth, which continue to simmer ; take the meat from the bones, and cut it
KEATS. a
Records on this page
Fried Sweetbreads, No 2Calf's Liver with CreamFried Sweetbreads, No 1Sweetbreads with MushroomsSweetbreads StewedBaked Ham and VealKnuckle of Teal RagoutCalf's Head Fried