Baked Sweetbreads

Ingredients

• Parboil and blanch the sweetbreads.
• a teaspoonful of onion juice
• one tablespoonful of chopped parsley
• Roll them in cracker dust.
• very thin slices of salt pork

Method

1. 1

   Marinate sweetbreads in a mixture of one beaten egg, onion juice, salt, pepper, and chopped parsley for two hours.

2. 2

   Roll in cracker dust and place in a pan on thin slices of salt pork, topping each with a thin slice of pork.

3. 3

   Bake in a hot oven for fifteen to twenty minutes until tender and brown.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 27. The excerpt below is the record exactly as published.

BAKED SWEETBREADS Parboil and blanch the sweetbreads. Marinate them by standing them for two hours in a mixture of one beaten egg, a teaspoonful of onion juice, one half teaspoonful of salt, one quarter teaspoonful of pepper, and one tablespoonful of chopped parsley. Turn them in the marinade occa- sionally so they will absorb the seasoning. Roll them in cracker dust and place them in a pan on very thin slices of salt pork

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