Creamed Sweetbreads

Ingredients

• Boil the sweetbreads according to the above recipe
• a can of mushrooms
• two tablespoons of butter
• two of flour
• a pint of milk
• a level teaspoon of salt
• a saltspoon of white pepper

Method

1. 1

   When cold, pick sweetbreads apart, rejecting membrane.

2. 2

   Drain, wash and chop mushrooms; add to sweetbreads.

3. 3

   Rub butter and flour together; add milk and stir until boiling.

4. 4

   Then add salt, white pepper, sweetbreads and mushrooms.

5. 5

   Cover and stand over hot water for twenty minutes.

6. 6

   Serve in a border of rice.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 154. The excerpt below is the record exactly as published.

Creamed Sweetbreads Boil the sweetbreads according to the above recipe. When cold pick them apart, rejecting the membrane. Drain, wash and chop fine a can of mushrooms and add them to the sweet- breads. Rub together two tablespoons of butter and two of flour; add a pint of milk, and stir until boiling. Then add a level teaspoon of salt, a saltspoon of white pepper

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