Baked Sweetbreads
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 33. The excerpt below is the record exactly as published.
Baked Sweetbreads. — Sprinkle with salt and pep- per, roll in crumbs then beaten egg to which a spoonful of milk has been added, then in crumbs again, the last time having the crumbs well buttered. Put in greased bag and bake half an hour in a moderately hot oven. Serve on toast with the brown gravy poured over the slices. • Sweetbreads With Bacon. — Slice sweetbreads, roll in seasoned crumbs, then in egg and again in crumbs. Put on a skewer, alternating with slices of bacon cut thin, put in a greased bag, and bake twenty minutes in medium oven. Larded Sweetbreads. — Lard the boiled sweetbreads with strips of bacon and lemon peel, having the bacon in the centre and peel on the sides. Lay in paper bag with brown gravy to half cover, and let them bake for an hour, or until brown. Arrange on a hot dish, thicken the gravy with a little flour and season with catsup, lemon juice and spices to taste. Pour over the sweetbreads and serve with peas. 76 STANDARD PAPER BAG COOKERY Sweetbreads Straight. — Parboil the sweetbreads, take off the skins, dust each sweetbread with salt and pepper
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