Glazed Sweetbreads
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 27. The excerpt below is the record exactly as published.
GLAZED SWEETBREADS Place sweetbreads, prepared as directed on page 73, in a saute-pan with butter and a few slices of onion. Saute them for a few minutes on both sides, then place them in the oven to finish cooking. Put a little stock in the baking- pan
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