His de Vean an Jus

Ingredients

• one or two sweetbreads
• soak them for an hour in luke warm water
• salt
• lemon
• sufficient cold water to cover them
• plenty of butter
• a shallot finely minced
• some well-flavoured brown gravy
• a slice of fat bacon

Method

1. 1

   Trim one or two sweetbreads and soak them for an hour in luke warm water, then lay them in a saucepan for an hour with salt, lemon, and sufficient cold water to cover them.

2. 2

   Bring the water to the boil and let them simmer for about ten minutes, after which lay them in some cold water, and when cool cut them into convenient pieces, and toss them in a saute-pan with plenty of butter till they begin to take colour, adding a shallot finely minced.

3. 3

   Moisten with some well-flavoured brown gravy, cover with a slice of fat bacon, and let the pieces of sweetbread simmer till they are quite tender, moistening with more gravy if necessary.

4. 4

   Have ready some paper cases, which have been well oiled and dried in the oven for a quarter of an hour, fill them with the pieces of sweetbread, pour a little of the gravy into each, and serve at once.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.

His de Vean an Jus (Stewed Sweetbreads in cases). — Trim one or two sweetbreads and soak them for an hour in luke warm water, then lay them in a saucepan for an hour with salt, lemon, and sufficient cold water to cover them. Bring the water to the boil and let them simmer for about ten minutes, after which lay them in some cold water, and Little French Dinners. 83 when cool cut them into convenient pieces, and toss them in a saute-pan with plenty of butter till they begin to take colour, adding a shallot finely minced. Moisten with some well-flavoured brown gravy, cover with a slice of fat bacon

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