Browned Sweet-Breads

Ingredients

• One pair sweet-breads
• one gill milk
• three gills cream
• one egg
• two ounces of butter
• one ounce flour
• one pinch grated nutmeg
• one salt-spoonful salt
• one salt-spoonful pepper
• six drops caramel

Method

1. 1

   Soak sweet-breads in cold water for one hour, then boil in fresh water for twenty minutes.

2. 2

   Place in cold water, wash well, and make an incision to squeeze in lemon juice.

3. 3

   Dip in milk, roll in bread crumbs, brush with beaten egg, and roll in crumbs again.

4. 4

   Heat clarified fat in a deep pan, and fry sweet-breads until golden.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 71. The excerpt below is the record exactly as published.

BROWNED SWEET-BREADS. 101 chopped parsley, season with a very little pepper and salt and flavour with the nutmeg, and stir all to a consistency with the cream. Take the cutlets and trim them neatly, leaving on a part of the fat, and roll them in the egg, which must have been previously beaten. Put the bread crumbs into a paper, and seasoning them with the remainder of the pepper and salt, roll the cut- lets in this also; make hot in a frying-pan the clarified fat, and when the smoke arises, put into it the cutlets, and fry them for eight minutes, turning them once, and allowing four minutes. When fried, take them from the fat, and spread over each one an equal quantity of the veal mixture from the mortar ; chop the mushrooms, and sprinkle a little of this over each ; and put them into a moderate oven, and let them bake for ten minutes. Serve in a hot napkin, garnished with sprigs of parsley. Browned Sweet-Breads. — One pair sweet-breads, one gill milk, three gills cream, one egg, two ounces of butter, one ounce flour, one pinch grated nutmeg, one salt-spoonful salt, one salt-spoonful pepper, six drops caramel

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