Aunt Virginia's Mock Sweetbreads

Ingredients

• 2 lbs. veal chopped fine
• ¼ lb. of veal suet
• Soak a large roll in milk
• a grate of lemon peal
• salt, pepper
• butter
• a dust of nutmeg
• two eggs

Method

1. 1

   Chop veal fine removing all strings or hard parts.

2. 2

   Chop with ¼ lb. of veal suet.

3. 3

   Soak a large roll in milk and beat it light.

4. 4

   Mix it with veal, add a grate of lemon peel, salt, pepper, butter and a dust of nutmeg, and two eggs.

5. 5

   Shape like a sweetbread.

6. 6

   Dip in egg and crumbs and fry light brown.

7. 7

   Serve with a border of peas, or else with a sauce, either mushroom or tomatoes.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 12. The excerpt below is the record exactly as published.

Aunt Virginia's Mock Sweetbreads 2 lbs. veal chopped fine removing all strings or hard parts. Chop with }4: lb. of veal suet. Soak a large roll in milk and beat it light. Mix it with veal, add a grate of lemon peal, salt, pepper, butter and a dust of nutmeg, and two eggs

Cook this with the app: pantry check, scaling, and the assistant.