Braised Sweetbreads

Ingredients

• half a dozen sweetbreads
• a teaspoonful of beef extract
• a cupful of warm water
• a table-spoonful and a half of butter
• one teaspoonful of chopped onion
• a bit of parsley
• half a teaspoonful of chopped carrot
• a bay leaf

Method

1. 1

   Clean sweetbreads, boil in water for ten minutes, season with salt and pepper.

2. 2

   Make a sauce by cooking butter, onion, parsley, carrot, and bay leaf for five minutes, then add flour and stir until brown.

3. 3

   Gradually add dissolved beef extract, season, and simmer for three minutes.

4. 4

   Strain sauce over sweetbreads and cook in the oven for an hour, basting frequently.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 172. The excerpt below is the record exactly as published.

Braised Sweetbreads. After cleaning the sweetbreads, drop them into a sauce- pan containing boiling water enough to cover them, and boil for ten minutes. Take them from the water, lay them in a shallow dish, and season with salt and pepper. Make a sauce as follows, the quantities being sufficient for half a dozen sweetbreads : — Dissolve a teaspoonful of beef extract in a cupful of warm water. Put a table-spoonful and a half of butter into a small frying-pan with one teaspoonful of chopped onion, a bit of parsley, half a teaspoonful of chopped carrot, and a bay leaf

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