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Broiled Sweetbreads
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.
BROILED SWEETBREADS — Prepare the sweetbreads as di- rected on page 139. When the chafing dish is very hot rub it with butter; put in the prepared sweetbreads and broil them a delicate brown; be careful not to let them scorch; add more butter if they stick to the pan; when done add 2 teaspoons butter and when it melts put out the lamp. With each portion of the sweetbread serve a little of the butter. CREAMED SWEETBREADS.— Make the " White Sauce " giv- en hereafter; then put in the sweetbreads, prepared as directed
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