Calf's Sweetbreads, Stewed

Ingredients

• two sweetbreads
• nicely-flavoured stock
• the yolk of an egg
• four tablespoonfuls of cream
• the juice of a lemon

Method

1. 1

   Simmer sweetbreads in stock for 45 minutes.

2. 2

   Remove and place on a hot dish.

3. 3

   Gradually add egg yolk and cream to the gravy, heat gently until thickened, and add lemon juice before serving.

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 305. The excerpt below is the record exactly as published.

nicely-flavoured stock, and let it stew A-ery gently for a couple of houi's or more. Thicken the gravy, and put a couple of glasses of jiort into it, and the juice of a lemon, or, if pre- ferred, white wine. It is an improvement to lard the liver before putting it into the stew- pan, or finely-minced herbs may be strewn over it after browning. Time, two hoiu-s and a half. Probable cost, lOd. per pound. Sufficient, two pounds for four or five persons. Calfs Pluck. — stuff the heart with a veal forcemeat to which a little bacon has been CAL ( 102 ) CAN added, and fasten the liver and lights securely round it. Put it before a moderate fire, and baste it well while it is roasting. When it is cooked enough, put it on a hot dish with melted butter, which has been flavoured with a glass of port and the juice of a lemon, roimd it. Time to bake, one hour and a half. Pro- bable cost, lOd. per poimd. Sufficient for six persons. Calf's Pluck (another way).— Stuff the ieart as in the last recipe, and bake it in a moderate oven ^vith a little boiled vermicelli laid over it. When it is sufficiently cooked, put it on a hot dish, slice and fry the liver, lights, and a few rashers of bacon, and place them roimd, and pom- a good brown gravy over the whole. Time to bake, one hour and a half. Probable cost, lOd. per pound. Sufficient for six persons. Calfs Sweetbreads.— Calf's sweet- "breads should always be soaked for an hom- er two in cold water, which must be changed once or twice, then put into boiling water for about ten minutes, till they are firm and round but not hard; take them out and put into cold water again until they are wanted to be dressed. This should be done whether they are intended to be stewed, fried, roasted, baked, or cooked in any other way. 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 and bread-crumbs, and fry them in plenty of boiling dripping or butter till they are nicely browned on both sides. Drain them from the fat, serve them on a hot dish, put under them a slice of bread toasted, and jjour over them some maitre d'hotel sauce, made with a cupful of bechamel, a cupful of stock, two table-spoonfuls of chopped parsley, and the juice of a lemon. Pepper and salt to taste. Time to fiy, a quarter of an horn. Sufficient, two sweetbreads

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