Lamb's Sweetbreads

Ingredients

• a cupful of broth
• pepper
• salt
• a bunch of small onions
• a blade of mace
• a bit of butter
• flour
• two or three eggs
• minced parsley
• nutmeg
• some boiled asparagus-tops
• Young French beans or peas

Method

1. 1

   Blanch sweetbreads and soak in cold water.

2. 2

   Stew with broth, pepper, salt, onions, and mace.

3. 3

   Stir in butter and flour, then add beaten eggs in cream and parsley.

4. 4

   Heat without boiling, and add boiled asparagus tops and young beans or peas.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 283. The excerpt below is the record exactly as published.

LAMB’S SWEETBREADS. — Blanch them, and put a short time Into cold water. Put them into a stew- pan with a cupful of broth, pepper, salt, a bunch of small onions, and a blade of mace ; stir in it a bit of butter and flour, and stew half an hour. Have ready two or three eggs well beaten in cream, and a little minced parsley and nutmeg. Put in some boiled asparagus-tops. Do not boil after the cream is in ; but make it hot, and stir all the while. Take great care it does not curdle. Young French beans or peas

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