Sweetbreads are two glands lying along the back of the
throat and breast. The lower one is round and compact,
and is called the "heart" sweetbread, because nearer the
heart ; the upper or " throat " sweetbread is long and
narrow and is easily divided into sections. The connect-
ing membrane is sometimes broken and each gland sold
as a whole sweetbread, but there should always be two.
The sweetbreads of calves and young lambs are those
used for food. Lamb sweetbreads are usually left in the
fore-quarter and are rarely cooked separately. They are,
however, sometimes sold by the pound or pair like those
of veal.
Sweetbreads are prime only so long as the animal is
fed chiefly on milk; for when the beast is fed on grass
for only one or two weeks before being slaughtered, the
sweetbreads will be dark, flabby, and tough, whereas if
fed on milk they will be white, firm and tender. They
spoil very quickly and cannot be kept long, even on ice.
Sweetbreads should be put in cold water as soon as pur-
chased, and parboiled before being used in any other
form. They were formerly thrown away as worthless,
but the demand for them has so increased, that now they
are considered a luxury and are rarely sold in the larger
cities for less than thirty cents a pair, while in the winter
MEATS. 171
tliey often bring as much as a dollar and a-half a pair.
They are cheapest in the late spring and summer.
TO PREPARE SWEETBREADS.
Remove the pipes and membranes, soak the sweet-
breads for one hour in cold water. At the end of this
time place them in slightly salted, boiling water, and
boil for fifteen minutes. In parboiling sweetbreads
always use a porcelain or granite-ware saucepan, and
also use a silver knife for cutting, as they contain a
peculiar phosphoric acid that acts upon iron or tin in
such a way as to entirely destroy their own flavor. When
they have boiled fifteen minutes, place them in cold
water for fi^e minutes ; then take them up, drain and
dry them, and put in the coldest place available until
needed for use.
FRIED SWEETBREADS.
Parboil as directed, and cut the sweetbreads in even-
sized pieces; sprinkle with salt and pepper, dip them
first in beaten o.^^ and then in bread or cracker-crumbs,
and fry in hot lard. When well browned on both sides,
place them on a platter. Turn out part of the fat in
which they were fried, leaving in the pan only a table-
spoonful. Stir into this hot fat a table-spoonful of flour,
and stir well until frothy; then set the pan back a little
and gradually add a cupful of milk✪ Fried Sweetbreads, stirring all the
time. Season with salt and pepper, and cook about two
minutes. Strain, and pour over the sweetbreads. Fried
sweetbreads are served in many ways. They are often
dished with green peas, cooked rather dry and placed in
a mound or little hill in the center of the platter, the
I ']2 THE PA TTERN COOK-BOOK.
sweetbreads being laid around." 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 like a little nest.
BAKED SWEETBREADS.
One pair of sweetbreads.
One-third of a medium-sized onion.
Four slices of carrot.
One stalk of celery.
One sprig of parsley. ✪ Baked Sweetbreads
Page 72 · 2 recipe records on this page
Presented as published in 1890. 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 are two glands lying along the back of the throat and breast. The lower one is round and compact, and is called the "heart" sweetbread, because nearer the heart ; the upper or " throat " sweetbread is long and narrow and is easily divided into sections. The connecting membrane is sometimes broken and each gland sold as a whole sweetbread, but there should always be two. The sweetbreads of calves and young lambs are those used for food. Lamb sweetbreads are usually left in the fore-quarter and are rarely cooked separately. They are, however, sometimes sold by the pound or pair like those of veal.
Sweetbreads are prime only so long as the animal is fed chiefly on milk; for when the beast is fed on grass for only one or two weeks before being slaughtered, the sweetbreads will be dark, flabby, and tough, whereas if fed on milk they will be white, firm and tender. They spoil very quickly and cannot be kept long, even on ice. Sweetbreads should be put in cold water as soon as purchased, and parboiled before being used in any other form. They were formerly thrown away as worthless, but the demand for them has so increased, that now they are considered a luxury and are rarely sold in the larger cities for less than thirty cents a pair, while in the winter
they often bring as much as a dollar and a-half a pair. They are cheapest in the late spring and summer.
TO PREPARE SWEETBREADS.
Remove the pipes and membranes, soak the sweetbreads for one hour in cold water. At the end of this time place them in slightly salted, boiling water, and boil for fifteen minutes. In parboiling sweetbreads always use a porcelain or granite-ware saucepan, and also use a silver knife for cutting, as they contain a peculiar phosphoric acid that acts upon iron or tin in such a way as to entirely destroy their own flavor. When they have boiled fifteen minutes, place them in cold water for five minutes ; then take them up, drain and dry them, and put in the coldest place available until needed for use.
FRIED SWEETBREADS.
Parboil as directed, and cut the sweetbreads in evensized pieces; sprinkle with salt and pepper, dip them first in beaten egg and then in bread or cracker-crumbs, and fry in hot lard. When well browned on both sides, place them on a platter. Turn out part of the fat in which they were fried, leaving in the pan only a tablespoonful. Stir into this hot fat a table-spoonful of flour, and stir well until frothy; then set the pan back a little and gradually add a cupful of milk, stirring all the time. Season with salt and pepper, and cook about two minutes. Strain, and pour over the sweetbreads. Fried sweetbreads are served in many ways. They are often dished with green peas, cooked rather dry and placed in a mound or little hill in the center of the platter, the
sweetbreads being laid around." 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 like a little nest.
BAKED SWEETBREADS.
One pair of sweetbreads. One-third of a medium-sized onion. Four slices of carrot. One stalk of celery. One sprig of parsley.
Records on this page
Fried SweetbreadsBaked Sweetbreads