Calf's Sweetbreads, Baked

Ingredients

• two sweetbreads
• dip them in egg
• bread-crumbs
• lumps of butter
• on a slice of toast

Method

1. 1

   Prepare sweetbreads by soaking and boiling.

2. 2

   Dry, dip in egg and breadcrumbs, place butter on them, and bake for 45 minutes, basting frequently.

3. 3

   Serve on toast with brown gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 306. The excerpt below is the record exactly as published.

Calf's Sweetbreads, Baked.— Pre- pare the sweetbreads as above. Dry them, dip thein in egg and bread-crumbs, place two or three lumps of butter or nice beef dripping on and around them, and bake them in a moderate oven for three-quarters of an hour, basting them frequently dm-ing the process. Serv-e them on a slice of toast, and pour a good brown gravy round them. Sufficient, two sweetbreads for three persons. Calf s Sweetbreads, Stewed.— Put two sweetbreads, prepared as above, into a stcwpan with some nicely-flavoured stock, and let them simmer gently for three-quai-ters of an hour or more. Take them out and place them on a hot dish. Draw the gra\y from the fire for a minute or two, and add to it very gradually the yolk of an egg and four table- spoonfuls of cream. Put this over a gentle fire until the sauce thickens, but do not allow it to boil. Just before serving, squeeze into it the juice of a lempn. Sufficient for thi-ee jjcrsons. Calfs Sweetbreads, Stewed (another way). — Prepare the sweetbre;ids as above. Take them from the cold water, wipe them dry, dip them in egg

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