Let the sweetbreads disgorge and be blanched. When
they have been lying for a time in cold water, make some
small scollops of them, and mix them with a preparation
which is to be made in the following way : — Take half a pint
of nuishrooms, four or five shallots, a little parsley, and
chop the whole very fine, separately. Next rasp a little fat
bacon, to which add a small lump of fresh butter. Stew
the herbs over a slow fire, and put the scollops with them,
seasoned with salt, pepper, and a little pounded spice. When
done, drain all the fat ; put the scollops into small paper
cases fried in butter, and add a liberal amount of herb
seasoning. Then strew over them a few crumbs of bread
fried in butter. Lay the paper cases for a moment in the
oven, and when you are going to serve up, pour into each
of them a little thin brown gravy, and squeeze over the juice
of a lemon ; drain off all the fat.
25. Sweetbreads "Dauphin" Fashion.
Select good-sized sweetbreads. Pare off the sinews and
the fat ; throw them into warm water to draw out the
blood, and blanch. When thoroughly disgorged, blanch them
again a little in boiling water to make them firm, in order
218 THE THOROUGH GOOD COOK.
to lard them with great facility. As soon as they are
larded, rub the inside of a stew-pan all over with butter ;
cover this with thin slices of fat bacon✪ Sweetbreads 'Dauphin' Fashion ; lay the sweet-
breads on the bacon ; sprinkle with salt, and braise them
with plenty of red-hot ashes on the top of the pan, and
very little fire beneath. When they are of a fine brown,
cover them with a roimd of paper, and lessen the fire on
the top. Being large, they will require three-quarters of
an hour to do. If they are too much done, they become
soft, and are not so palatable. When properly cooked,
drain them, and place them in a pan with some glaze,
and the bacon beneath. Leave them in the glaze till
dinner-time ; then drain them afresh, and glaze them of
a fine brown. Serve them up with sorrel or endive sauce.
26. Red Ox Tongue Ck l':Scarlate).
Wash the tongue thoroughly, and leave it to soak during
two days, after which rub it with saltpetre and a little
bro-wTQ sugar ; season it with whole pej^per, and add a little
cold salted water; leave it to soak in this four days, taking
care to turn it every day ; then put it on to boil in water,
to which you may add a little of the brine, an onion, a
carrot, a bay-leaf, and a little parsley✪ Red Ox Tongue. When the tongue
is done, skin it, place it in a deep dish, and pour the
liquor over it, after passing the latter through the tammy.
The tongue is of a better flavour when left to get cold in
the gravy.
27. Tongues with Stewed Endive.
Take sheeps' tongues that have been slightly pickled ; boil
them till tender, and remove the skin ; for the centre of the
dish you are to serve them in cut a piece of bread in the form
ENTREES. 219 ✪ Tongues with Stewed Endive
Page 126 · 3 recipe records on this page
Presented as published in 1895. 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
Let the sweetbreads disgorge and be blanched. When they have been lying for a time in cold water, make some small scollops of them, and mix them with a preparation which is to be made in the following way : — Take half a pint of mushrooms, four or five shallots, a little parsley, and chop the whole very fine, separately. Next rasp a little fat bacon, to which add a small lump of fresh butter. Stew the herbs over a slow fire, and put the scollops with them, seasoned with salt, pepper, and a little pounded spice. When done, drain all the fat ; put the scollops into small paper cases fried in butter, and add a liberal amount of herb seasoning. Then strew over them a few crumbs of bread fried in butter. Lay the paper cases for a moment in the oven, and when you are going to serve up, pour into each of them a little thin brown gravy, and squeeze over the juice of a lemon ; drain off all the fat.
25. Sweetbreads "Dauphin" Fashion.
Select good-sized sweetbreads. Pare off the sinews and the fat ; throw them into warm water to draw out the blood, and blanch. When thoroughly disgorged, blanch them again a little in boiling water to make them firm, in order
to lard them with great facility. As soon as they are larded, rub the inside of a stew-pan all over with butter ; cover this with thin slices of fat bacon ; lay the sweetbreads on the bacon ; sprinkle with salt, and braise them with plenty of red-hot ashes on the top of the pan, and very little fire beneath. When they are of a fine brown, cover them with a round of paper, and lessen the fire on the top. Being large, they will require three-quarters of an hour to do. If they are too much done, they become soft, and are not so palatable. When properly cooked, drain them, and place them in a pan with some glaze, and the bacon beneath. Leave them in the glaze till dinner-time ; then drain them afresh, and glaze them of a fine brown. Serve them up with sorrel or endive sauce.
26. Red Ox Tongue Ck l':Scarlate).
Wash the tongue thoroughly, and leave it to soak during two days, after which rub it with saltpetre and a little bro-wTQ sugar ; season it with whole pej^per, and add a little cold salted water; leave it to soak in this four days, taking care to turn it every day ; then put it on to boil in water, to which you may add a little of the brine, an onion, a carrot, a bay-leaf, and a little parsley. When the tongue is done, skin it, place it in a deep dish, and pour the liquor over it, after passing the latter through the tammy. The tongue is of a better flavour when left to get cold in the gravy.
27. Tongues with Stewed Endive.
Take sheeps' tongues that have been slightly pickled ; boil them till tender, and remove the skin ; for the centre of the dish you are to serve them in cut a piece of bread in the form
Records on this page
Sweetbreads 'Dauphin' FashionRed Ox TongueTongues with Stewed Endive