Fried Sweetbreads, No 2

Ingredients

• Parboil the sweetbreads
• season with pepper
• season with salt
• a tiny grate of nutmeg
• melt in a frying-pan three ounces of butter
• two teaspoons of burnt sugar
• a little hot water

Method

1. 1

   Parboil sweetbreads, split, season, and fry in butter until light brown.

2. 2

   Thicken butter with flour, add burnt sugar and hot water, boil up, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 29. The excerpt below is the record exactly as published.

season with pepper and salt, a yery little grate of nutiheg and a bunch of parsley chopped fine ; put aU in a stew-pan with a teacup of the broth the head was boiled in; let this heat but not boil, whilst it is warming; rub four ounces of butter to a paste ith a tablespoonful of flour, stir this through the meat, and add a coffeeoup of oream QX veiy rich milk, give all a boil up, and serve. * Blanquette of TeaL Gut two thick slices from the best end of a leg of veal, they should be an inch in thickness; divide each slice into six or eight pieces, they should be about the size of a large oyster ; season the meat with pepper and salt, and lay it in a stew-pan, with a very little water, not enough to cover the top of the meat, stew gentry, turning often, until the meat is very tender, replenishing the water from a kettle as it cooks away, but never enough to oover the meat; when perfectly tender, add a bunch of parsley chopped, two blades of mace, and a piece of onion half Uie siie of a small nutmeg, also chopped, stew again for three minutes ; rub to a (MSte a piece of butter the size of an egg and a table- spoonfuJ of flour, stir this in, and add a large coffeeoup of eream ; give one boil up, and serve. * Breast of YeaL Season with pepper and salt and dust with flour, put it in a dripping-pan with a little water, and roast it, allowing twenty minutes to the pound ; when done, make a gravy with the drip- pings which have nm from the meat, with a little brown flour Gtt thiokening and half a teacup of hot water, and serve with a 64 COOKERY FROM EXPERIENCE. few BpooBflM of the gnyy over the meat, the renudnder im • savee-boat. Some persons staff this part of the veal ; to do aOi nm a sharp knife horiiontallj between the meat and the bonea, make a filling as for the fillet, push it in the place you hare t«ty skewer it in, and season and roast. * Calf's LiTer wifh Cream, Wash the liver whole, wipe it dry and ont it in sliees half an inch thick, season with pepper and salt, and dnst with flour; melt in a frying-pan a tablespoonful of butter or very nice drip- pings, lay in the slices and fry them a light brown; take the frying-pan from the fire and cut the liver into pieoes half an inch square; stir into them a teaspoonfril of floor and a ooffe»- enp of rich cream ; put back on the fire^ give one boil up, stir- ring all the time, and serre. A very nice relish for breakfiMit or supper. * Calf's Liyer with Muihroomi. Wash and wipe the liver, cut it in slices half an inch thidc; season with pepper and salt and dust with flour, fry in a litde butter a light brown, take out the liver with a perforated skim- mer, and place it where it will keep warm, but not cook or dry | put in the frying-pan that you took the liver from, a half a tea* eup of boiling water, wash clean a quart of mushrooms, draii them and put them in the pan, and stew twenty minutes, oi until tender ; chop a bunch of parsley and add to them ; give a boil up and then stir in the liver, thicken with a teaspoon of flour mixed into a paste, stew five minutes and serve. You may add a little cayenne pepper when you put the liver in the paa^ and a little more salt, if needed. * Sweetbrtods Larded. Wash the sweetbreads and put them in a sauce-pan with bail* ing water ; cook them fifteen minutes, or until they are white and firm ; lay them on a dish to cool ; cut strips of ihe fat of pickled pork a quarter of an inch square and about four in^es long, draw these through the sweetbreads, leaving half an iaeb MEATS. 6ft outside at both ends \ brown them in bntter, tnnung tke» unftO a light brown on every side ; if served with green peu, Uj them round a dish and serve the peas in the centre. * 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, a tablespoonful of browning, boil up and serve. * Tried Sweetbreads, Vo. S. Parboil the sweetbreads fifteen minutes, split each one hori^ lontally in half, season them with pepper, salt and a tiny grate of nutmeg ; melt in a frying-pan three ounces of butter, lay th* sweetbreads in, &y a light brown; when done, thicken tht butter with brown flour, add two teaspoons of burnt sugar and a little hot water

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