Broiled Sweetbreads

Ingredients

• pair of sweetbreads
• 3 tbsp. vinegar
• 1 tsp. salt
• melted butter
• parsley

Method

1. 1

   Remove from the paper at once and soak in cold water 30 minutes.

2. 2

   Drain, put into boiling water, to which has been added vinegar, salt, and simmer 20 minutes; drain again, then plunge in cold water.

3. 3

   Remove the tubes and membrane from sweetbreads.

4. 4

   Prepare sweetbreads as above; split in half, season as desired, and broil.

5. 5

   Pour over a little melted butter, garnish with parsley, and serve.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.

BROILED SWEETBREADS. Sweetbreads spoil quickly. To prepare.—Remove from the paper at once and soak in cold water 30 minutes. Drain, put into boiling water, to which has been added 3 tbsp. vinegar, |$ tsp. salt, and simmer 20 minutes; drain again, then plunge in cold water. Remove the tubes and membrane from sweetbreads. Sweetbreads are always parboiled in this manner for subsequent cook- ing. Prepare sweetbreads as above; split in half, season as desired, and broil. Pour over a little melted butter, garnish with parsley, and serve. CREAMED SWEETBREADS. Prepare sweetbreads, cut into small pieces, using a silver knife. Re- heat in white sauce (1 pair of sweetbreads to 1 c. white sauce). Serve in canapés or on toast. 77 WHITE CUSTARD. 1 white of egg. Salt. 4 tbsp. sugar. % c. milk. Flavoring. Add sugar and salt to egg, and stir until well blended; finish as Baked or Steamed Custard. A longer cooking is necessary than when yolk of egg.is used. Note.—For other Custards, Junkets and Irish Moss Blanc Mange, see individual recipes—page 106, ete. EGG CREAM. 2 eggs. 2 tbsp. lemon juice. 5 aU CRE SHU Ma gs Grated lemon rind. Beat yolks of eggs and sugar until well mixed; add lemon juice and rind and cook over hot waiter as a soft custard. When thick, fold in beaten whites. Cool and serve. ARROWROOT SOUFFLE. 1 tsp. arrowroot. 1 tsp. cold milk. 1 tsp. sugar. 4c. hot milk. Salt. 3 white of egg. 5 drops vanilla. Mix arrowroot, sugar and salt with cold milk; add gradually to hot milk, stirring until thick. Cook 15 minutes, stirring frequently, then fold in white of egg beaten stiff. Turn into moistened mould; when cold, serve with cream and sugar or custard sauce. RICE JELLY. Boil 4 c. rice in 1 pt. boiling water salted with 3 tsp. salt, 30 minutes, ‘ or until rice is soft. Press through a strainer. Turn into a small mould or moulds, and when cold and firm serve with cream, sugar and a little jelly, cinnamon or nutmeg. OATMEAL JELLY. 4 e. rolled oats. 4 tsp. salt. 1% ¢c. boiling water. Add rolled oats to boiling salted water. Boil two minutes then steam in a double boiler 45-60 minutes... Force through a fine strainer; mould, chill and serve with sugar and cream. WINE JELLY. 2 sheets granulated gelatine. 2 tbsp. sugar. 1 tbsp. cold water. 2 tbsp. wine. 4 ¢@. boiling water. 2 tsp. lemon juice. Make as Lemon Jelly. GLUTEN WAFERS. 2 tbsp. cream. 4 tsp. salt. 1c. gluten flour. Make a stiff dough (more flour may be required); knead till smooth, then roll thin till grain of the board shows through. Mark well with a grater, and cut in shape. Bake in a moderate oven until a light brown. 78 GLUTEN BRAN CAKES. + c. butter. 14 tsp. baking powder. 2 eggs. 1 c. gluten flour. + c sweet milk. 1c. bran. ¢ ¢c. chopped walnuts. Cream the butter, add well-beaten eggs, milk, gluten flour sifted with baking powder, bran and walnuts. Drop from a teaspoon on a buttered baking sheet. Bake in @ moderate oven. GLUTEN NUT CAKES. 1 egg. 3 tsp. salt.

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