Fried Sweetbreads, No 1

Ingredients

• put in a stew-pan a pint of water
• a tablespoonful of vinegar
• a few slices of onion
• six peppercorns
• two cloves
• a bunch of parsley and thyme
• a quarter of a pound of butter
• a heaping teaspoonful of flour
• add pepper and salt

Method

1. 1

   Boil sweetbreads in seasoned water, cool, and press.

2. 2

   Melt butter with flour, add sweetbreads, cover with broth, and simmer until reduced.

3. 3

   Season and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 30. The excerpt below is the record exactly as published.

Fried Sweetbreads, No 1. Lay them in cold water for an hour ; put in a stew-pan a pint of water, a tablespoonfal of vinegar, a few slices of onion, six peppercorns, two cloves, and a bunch of parsley and thyme; boil all together for three minutes, then put in the sweetbreads, boil them one minute; take them out, throw them into cold water for half an hoir ; lay them on a board, cover tbeiVL with a plate, set a weight on them for a few minutes. Eor Al sweet- breads put in a pan a quarter of a pound of butter, melt it willi a heaping teaspoonfal of flour, lay in the sweetbreads, covti (hem with a good broth, and simmer foi fifteen or iwenijy minutes, or until the broth hafl stewed away somewhat ; tk«i add pepper and salt

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