Sweetbreads should be plunged into cold water as soon as they
are received, and soaked for one hour, then they should be par-
boiled in acidulated, salted water (one teaspoon salt and one
tablespoon vinegar to one quart water✪ Preparing Sweetbreads) for twenty minutes.
After . draining they should be plunged into cold water again to
make them firm. The little strings and membranes, which are
easily detached after parboiling, should be removed.
FRIED SWEETBREADS
2 pairs sweetbreads Salt and pepper
2 tablespoons flour✪ Fried Sweetbreads Egg
1 cup milk Bread or cracker-crums
Prepare as directed and cut in even-sized slices. Sprinkle with
salt and pepper, dip in beaten egg and crums and fry in deep fat.
When well browned on both sides, place them on a platter.
Make a sauce with two tablespoons of the fat in which the sweet-
breads were fried, the flour and milk and season ^vith salt and
pepper.
Fried sweetbreads are often served with green peas, placed in
a mound or a little hill in the center of the platter. Macaroni
may be boiled very tender and laid on the platter and the sweet-
breads placed in the center, the pipes of the macaroni being laid
about them in the form of a nest.
CREAMED SWEETBREADS
2 pairs sweetbreads i teaspoon minced parsley
4 tablespoons butter or other 2 cups milk or cream
fat Salt and pepper
4 tablespoons flour✪ Creamed Sweetbreads
Prepare as directed and cut into dice. Make a white sauce with
the fat, flour and milk or cream, add the sweetbreads, and stir
steadily until very hot. Season with salt and pepper and minced
parsley.
56 NEW DELINEATOR RECIPES
VIRGINIA BEEF TONGUE
I beef tongue, fresh 34 cup butter or fat
I cup brown sugar i tablespoon whole cloves
I cup stewed cranberries ^ lemon
Scrub the tongue and simmer it imtil tender, in water to cover.
Remove the skin and trim the root end. Take one cup of the
liquor in which the tongue was cooked and add the bro^vn sugar,
stewed cranberries, butter or other fat, cloves, and lemon, sHced.
Simmer the tongue in this mixture for one-fourth hour. Place
on a dish with the sauce, garnish with slices of lemon and sprigs
of parsley, and serve.
Tongue may be jellied and served cold.
BROILED KIDNEYS
6 lamb's or 4 calf's kidneys Butter
Cooking oil Lemon✪ Virginia Beef Tongue
Salt and pepper Parsley
Cut the kidneys into halves, remove the white tubes and fat and
cover with cold water for thirty minutes. Drain and dry on a
piece of cheese-cloth. Brush with, or dip into, cooking oil. Broil
slowly until brown on both sides. Remove from the broiler and
put in pan, sprinkle with salt, pepper and a little melted butter.
Cover the pan and set over a slow fire for a few minutes. Serve
garnished with slices of lemon and sprigs of parsley.
USING LEFT-OVERS OF MEAT
Almost any left-over meat or fish may be made into a palatable
dish. In general, these are the rules to follow:
1. Trim off carefully all non-edible parts.
2. Cut or shape meat in pieces of uniform size. Do not wash.
3. Since the meat is already cooked, it should be protected
from direct heat by sauce, crums, potatoes or the cereal which
is used with it.
4. Sauces should be thoroughly cooked before adding meat to
them.
5. Season left-over meat dishes rather highly. Sweet herbs,
onions, celery salt, paprika, curry or tabasco may be used.
6. In general, w^hen a sauce or gravy is used, take half as much
sauce as the measure of meat and vegetable.
POULTRY AND GAME
Page 22 · 6 recipe records on this page
Presented as published in 1929. 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
Sweetbreads should be plunged into cold water as soon as they are received, and soaked for one hour, then they should be parboiled in acidulated, salted water (one teaspoon salt and one tablespoon vinegar to one quart water) for twenty minutes. After . draining they should be plunged into cold water again to make them firm. The little strings and membranes, which are easily detached after parboiling, should be removed.
FRIED SWEETBREADS
2 pairs sweetbreads Salt and pepper
2 tablespoons flour Egg
1 cup milk Bread or cracker-crums Prepare as directed and cut in even-sized slices. Sprinkle with salt and pepper, dip in beaten egg and crums and fry in deep fat. When well browned on both sides, place them on a platter. Make a sauce with two tablespoons of the fat in which the sweetbreads were fried, the flour and milk and season with salt and pepper.
Fried sweetbreads are often served with green peas, placed in a mound or a little hill in the center of the platter. Macaroni may be boiled very tender and laid on the platter and the sweetbreads placed in the center, the pipes of the macaroni being laid about them in the form of a nest.
CREAMED SWEETBREADS
2 pairs sweetbreads i teaspoon minced parsley 4 tablespoons butter or other 2 cups milk or cream
fat Salt and pepper
4 tablespoons flour
Prepare as directed and cut into dice. Make a white sauce with the fat, flour and milk or cream, add the sweetbreads, and stir steadily until very hot. Season with salt and pepper and minced parsley.
VIRGINIA BEEF TONGUE
I beef tongue, fresh 34 cup butter or fat
I cup brown sugar i tablespoon whole cloves
I cup stewed cranberries ^ lemon
Scrub the tongue and simmer it until tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves, and lemon, sliced. Simmer the tongue in this mixture for one-fourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley, and serve.
Tongue may be jellied and served cold.
BROILED KIDNEYS
6 lamb's or 4 calf's kidneys Butter
Cooking oil Lemon
Salt and pepper Parsley
Cut the kidneys into halves, remove the white tubes and fat and cover with cold water for thirty minutes. Drain and dry on a piece of cheese-cloth. Brush with, or dip into, cooking oil. Broil slowly until brown on both sides. Remove from the broiler and put in pan, sprinkle with salt, pepper and a little melted butter. Cover the pan and set over a slow fire for a few minutes. Serve garnished with slices of lemon and sprigs of parsley.
USING LEFT-OVERS OF MEAT
Almost any left-over meat or fish may be made into a palatable dish. In general, these are the rules to follow:
1. Trim off carefully all non-edible parts.
2. Cut or shape meat in pieces of uniform size. Do not wash.
3. Since the meat is already cooked, it should be protected from direct heat by sauce, crums, potatoes or the cereal which is used with it.
4. Sauces should be thoroughly cooked before adding meat to them.
5. Season left-over meat dishes rather highly. Sweet herbs, onions, celery salt, paprika, curry or tabasco may be used.
6. In general, w^hen a sauce or gravy is used, take half as much sauce as the measure of meat and vegetable.
POULTRY AND GAME
Records on this page
Preparing SweetbreadsFried SweetbreadsFried SweetbreadsCreamed SweetbreadsVirginia Beef TongueBroiled Kidneys