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Blanching Sweetbreads
From The new practical housekeeping, 1890
Serves 4
Sweetbreads should be cooked soon after purchase as they do not keep long.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 566. The excerpt below is the record exactly as published.
Blanching Sweet-breada is always necessary before cookings and as they will not keep long this should be done as soon as brought from market, borne put them for half an hour in lake-warm water, then throw into boiling water to blanch and harden, and then into cold or ice water to cool ; after which draw off the outer casing, trim off all particles of fat, veins, membranes, etc., and cook as liked. Others put to soak in cold water for about an hour, adding tablespoon salt to each ^uart water. Then draw a lardoon of pork through the center of each, put into salted boiling water and cook until thoroughly done. Throw again into cold water for a lew minutes and they will be firm and white. Carefully remove the skin and little pipes and set awav in cool place until ready to cook. Some merely skin, then place in cola water ten minutes or so, when they are ready to boil. Sweet- Dreads should always be parboiled twenty minutes before cooking in any manner. Any flavor liked may be given sweet-breads by adding spices, herbs, or vegetables to the water in which they are parboiled. A good rule for two quiets water is, two tablespoons vinegar, one of salt, a bay leaf, dozen whole cloves, teaspoon pepper corns, small red pepper, sprig of any dry herb, except sage, (thyme marjoram or summer savory) sprigs of parsley, or small root of parsley
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