Curried Sweetbreads
From Modern cookery, in all its branches, 1884
Serves 1
Cocoa-nut adds a pleasant flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 277. The excerpt below is the record exactly as published.
CURRIED SWEETBREADS. Wash and soak them as usual, then throw them into boiling water with a little salt in it, and a whole onion, and let them simmer for ten minutes; or, if at hand, substitute weak veal broth for the water. Lift them out, place them on a drainer, and leave them until they are perfectly cold; then cut them into half-inch slices, and either flour and fry them lightly in butter, or put them, without this, into as much curried gravy as will just cover them ; stew them in it very gently, from twenty to thirty minutes ; add as much lemon -juice or chili vinegar as will acidulate the sauce agreeably,* and serve the currie very hot. As we have already stated in two or * We find that a small portion of Indian pickled mango, or of its liquor, is an agreeable addition to a currie as well as to mullagatawny soup. 802 MODERN COOKERY* [chap. xyi. tliree previous receipts, an ounce or more of sweet freshly-grated cocoa-nut
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Cook this with the app: pantry check, scaling, and the assistant.