Braised Sweetbreads en Casserole

Ingredients

• in a casserole
• a bed of cubed vegetables
• a few cubes of salt pork
• water or stock enough to almost cover the vegetables

Method

1. 1

   Place in a casserole a bed of cubed vegetables, using carrot, turnips, and celery with a few cubes of salt pork.

2. 2

   Lay parboiled sweetbreads on it.

3. 3

   Add water or stock enough to almost cover the vegetables.

4. 4

   Cover casserole tight and cook slowly for thirty-five or forty minutes; uncover the last fifteen minutes to brown sweetbreads.

5. 5

   Serve from the casserole.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.

Braised Sweetbreads en Casserole. Place in a casserole a bed of cubed vegetables, using carrot, turnips and celery with a few cubes of salt pork. SWEETBREADS. 115 Lay parboiled sweetbreads on it. Add water or stock enough to abnost cover the vegetables

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