Braised Sweetbread with Green Peas

Ingredients

• 1 large sweetbread
• Flavouring vegetables
• £ pt. stock
• A bunch of herbs
• Trimmings of bacon
• A crouton of bread
• Tomato sauce
• Green pea puree

Method

1. 1

   Prepare and blanch sweetbread, press until cold.

2. 2

   Place bacon in a stewpan, add chopped vegetables, cover with stock, season, and boil.

3. 3

   Wrap sweetbread in greased paper, place on vegetables, cover, and cook until tender, basting with stock.

4. 4

   Fry crouton until browned, serve sweetbread on it.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 431. The excerpt below is the record exactly as published.

Braised Sweetbread with Green Peas (Ris de Veau aux Petits Pois) 1 large sweetbread. Flavouring vegetables. £ pt. stock. A bunch of herbs. Trimmings of bacon. A crouton of bread. Tomato sauce. Green pea puree

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