Brown Sweetbreads
From The book of plain cooking, 1904
Brown gravy should be poured over.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 22. The excerpt below is the record exactly as published.
Brown Sweetbreads Cut the sweetbreads into slices, and simmer them gently in milk and water, with a flavour- ing of lemon-peel, mace, pepper, and salt. When quite tender, strain them off and fry in egg and bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.