Creamed Sweet-Breads

Ingredients

• two pounds of sweet-breads
• one tablespoonful of vinegar
• six pepper-corns
• one onion
• one bay leaf
• a sprig parsley
• half pound butter
• a little cayenne pepper
• a tablespoon of lemon juice

Method

1. 1

   Soak sweet-breads in cold water for an hour, remove skin and blood.

2. 2

   Cover with cold water, add salt, pepper-corns, onion, bay leaf, vinegar, and parsley.

3. 3

   Boil hard, then simmer until tender; drain and chill.

4. 4

   Cut into small squares.

5. 5

   Make a cream sauce with butter, using cream or milk with mushroom liquor; add salt, cayenne, and lemon juice; when smooth, add mushrooms and sweet-breads and serve.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 51. The excerpt below is the record exactly as published.

CREAMED SWEET-BREADS. Soak two pounds of sweet-breads in cold water for an hour, remove the skin and blood. Have cold water enough to cover them in a saucepan ; put in it salt, six pepper-corns, one onion, two cloves, one bay leaf, one tablespoonful vinegar, a sprig parsley. Put over the fire ; when boiling hard, put in the sweet- breads and let simmer slowly until tender; drain them and put into very cold water until they are thoroughly chilled ; then cut into small squares. Cut in halves the larger mushrooms in a can of the French imported ones. Make a cream sauce with half pound butter, using cream or milk with the liquor from the mushrooms; salt well, add a little cayenne pepper and a -tablespoon of lemon juic

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