Browned Sweetbreads

Ingredients

• Parboil a sweetbread
• one cup rich brown stock
• one slice each onion
• one slice each carrot

Method

1. 1

   Parboil sweetbread and place in baking pan with onion and carrot.

2. 2

   Pour over brown stock and bake until absorbed, basting every five minutes.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 55. The excerpt below is the record exactly as published.

BROWNED SWEETBREADS. Tomato AND CucUMBER Basxzrs, ORANGE CREAM SHERBET. CHOCOLATE Petits Fours. CRACKERS. CHEESE. Cart Nor. 7 Company and Formal Dinners. 209 ITALIAN SOUP. 1 quart brown soup stock 4} cup butter 2 cups tomatoes 2 tablespoons flour 2 tablespoons chopped Salt green peppers Pepper 1 tablespoon chopped red Cayenne peppers 2 tablespoons grated horse- 2 tablespoons chopped radish root onion 1 teaspoon vinegar 4 cup macaroni rings Cook peppers and onion in butter five minutes, add flour, stock and tomatoes and let simmer fifteen min- utes ; then rub through a sieve. Season highly with salt, pepper and cayenne. Just before serving, add horse- radish, vinegar and macaroni previously cooked in boiling salted water, then cut in rings. IMPERIAL CRUSTS. (See p. 74, under Family Dinners, Menu No. XVIII.) PATTIES. Roll puff paste (see p. 105, under Thanksgiving Din- ners, Menu No. I.) one-fourth inch thick, and shape with a patty cutter, first dipped in flour. Remove centres from one-half the rounds. Brush over large pieces with cold water, near edges, and fit on rings, pressing lightly. Chill thoroughly and bake twenty-five minutes in a hot oven. 210 What to Have for Dinner. OYSTERS AND MUSHROOMS (For Patty Fillings). 1 pint oysters 1 cup oyster liquor 1 cup mushroom caps, 4 cup brown stock broken in pieces 4 teaspoon salt + cup butter 4 teaspoon pepper 4 cup flour Few grains cayenne 1 tablespoon Sherry wine Parboil oysters, drain, reserve liquor and strain; there should be one cup. Brown, butter, add flour and cook until well browned ; then pour on, gradually, oyster liquor and stock. Add oysters, mushroom caps and sea- sonings. ROAST HAM WITH CIDER SAUCE. Soak a twelve-pound ham several hours, or over-night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves, and five peppercorns. Cover with cold water, bring slowly to boiling point, and let simmer until tender, the time required being about four hours. After two hours of the cooking; add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. ~ Serve hot with ‘Ayeg woorysny, pue 193s4O 210 ek Company and Formal Dinners. 211 CIDER SAUCE. 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Melt the butter, add flour and pour on, gradually, while stirring constantly, hot ham liquor. Add cider and salt and pepper, if necessary. SPINACH WITH SAUTED CROUOTONS. Wash one-half peck spinach in several waters, dis- carding wilted leaves. Cook in an uncovered vessel in a large quantity of boiling water, to which has been added one-half teaspoon, each, sugar and salt, and one-fourth teaspoon soda; drain and chop. Melt one-fourth cup butter, add spinach, and cook two minutes. Stir until thoroughly mixed and heated. Remove to hot platter and garnish with Sautéd Crofitons. SAUTED CROUTONS. (To be used for Garnishing.) Cut stale bread in one-third inch slices and remove crusts. Cut in diamonds, triangles, circles, crescents, or any desired shapes. Sauté in butter until delicately browned, turning frequently, and drain on brown paper. BROWNED SWEETBREADS. Parboil a sweetbread and put in baking pan with one slice each onion and carrot, and a sprig of parsley. Pour over one cup rich brown stock

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