Creamed Sweetbreads en Casserole

Ingredients

• 1 lb. sweetbreads
• 3 tbls. butter
• 1 1/2 cups milk
• 1/2 cup rolled bread crumbs

Method

1. 1

   Parboil sweetbreads in salt water; then break apart in small pieces.

2. 2

   Mix with cream sauce in casserole and top with bread crumbs and melted butter, bake and serve hot.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 102. The excerpt below is the record exactly as published.

11/2 cups milk. 14 t-spoon salt. 4 tbls. butter. 1/2 cup grated bread crumbs. Boil celery in salt water until tender; make cream sauce by adding butter, salt and flour to boiling milk ; put celery in casserole, alternating sauce and celery till casserole is filled; cover top with bread crumbs moistened with melted butter. Bake and serve hot. EGGS EN SURPRISE. 6 even sized tomatoes. 6 strips broiled bacon. 6 eggs. 1/4 t-spoon salt. Break eggs whole into tomatoes which have been scooped out and salted. Add crisp bacon broken into small pieces. If necessary to fill more, add tomato pulp, seasoned. Bake 30 minutes in hot oven. CELERY SYLVAN. 1 bunch celery. i/^ cake Philadelphia cream 14 cup pecans. cheese. 1/4 cup raisins. 1 tbls. lemon juice. Place celery in ice water to which lemon juice has been added; later fill celery stalks with mixture of chopped nuts, raisins, cheese and lemon juice and serve cold. CREAMED SWEET BREADS EN CASSEROLE. 1 lb. sweetbreads. 3 tbls. butter. 11/2 cups milk. 1/2 cup rolled bread crumbs

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