Caleb's Sweetbreads with Mushrooms

Ingredients

• 2 sweetbreads
• 1 tin mushrooms
• ^ pt. of milk
• Butter
• Cayenne
• salt
• Chopped parsley

Method

1. 1

   Soak the sweetbreads for an hour in warm water with salt.

2. 2

   Pick off all skin, cut away fat or gristle, and boil in sufficient water for half an hour.

3. 3

   Strain the water off, then put the sweetbreads in with milk, salt, cayenne, and mushrooms.

4. 4

   Boil slowly for another half hour, thicken with flour, add butter and parsley, and dish up the sweetbreads whole with the sauce.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 45. The excerpt below is the record exactly as published.

— CALEBS SWEETBEEAD WITH MUSHEOOMS. 2 sweetbreads Elour 1 tin mushrooms (or 6 large ^ pt. of milk fresh ones Butter Cayenne and salt Chopped parsley

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