Lamb's Sweetbreads

Ingredients

• Two or three sweetbreads
• one-half pint of veal stock
• white pepper to taste
• salt to taste
• a small bunch of green onions
• one blade of pounded mace
• thickening of butter and flour
• two eggs
• nearly one-half pint of cream
• one teaspoonful of minced parsley
• a very little grated nutmeg

Method

1. 1

   Soak the sweetbreads in lukewarm water, then simmer in boiling water for ten minutes.

2. 2

   Transfer to cold water, lard them, and place in a stewpan with stock, seasoning, onions, mace, and thickening.

3. 3

   Stew gently for 15-20 minutes.

4. 4

   Beat eggs with cream, add parsley and nutmeg, then stir into the mixture until hot but do not boil.

5. 5

   Add boiled asparagus and serve.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 26. The excerpt below is the record exactly as published.

LAMBS' SWEETBREADS. Two or three sweetbreads, one-half pint of veal stock, white pepper and salt to taste, a small bunoh of green onions, one blade of pounded mace, thickening of butter and flour, two eggs, nearly one-half pint of cream, one teaspoonful of minced parsley, a very little grated ant- ra eg- Mode: Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for ten minutes; then take them out and put them into oold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for one-quarter of an hour or twenty minutes. Seat up the egg with the cream, to which add the minced parsley and very little grated nutmeg

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