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A Ragout of Sweetbreads
From Virginia Cookery-book, 1884
Serves 4
Can be served alone or as a garnish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 74. The excerpt below is the record exactly as published.
A Ragout of Swbetbrsads. Choose a couple of fine veal sweetbreads, throw them into a pot of boiling water, and have ready a pan of the coldest water you can get. When the sweetbreads have been a few minutes in the boiling water throw them into the cold, and let them lie there a little ; double a cloth three or four times and spread it out upon the dresser, take the sweetbreads out of the water, lay them upon this cloth, aud cover them with another ; thus dry them per- fectly. Put them into a saucepan with a quarter of a pound of butter, toss them up, and add some pepper and salt, and a little bundle of sweet herbs ; then cut to pieces some large, fresh mushrooms, and put into the saucepan ; then put in some fresh ones whole, and very small, set it over a fire, let it simmer longer, and then take out the bundle of herbs ; put in some rich veal gravy
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