Lamb Stones and Sweetbread, To Fricassee
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 807. The excerpt below is the record exactly as published.
a salt-spoonful of salt, and the eighth of a small nutmeg, grated. Cover the pan closely, and simmer gently for a quarter of an hour. Put a pint of green peas freshly shelled into the saucepan, and simmer again until they are tender, which, if they are yoimg, will be in a quarter of an hour. Serve the jjeas on the dish with the lamb. Time, eight minutes to fiy the chops. Probable cost, 3s. Sufficient for four or five persons. Lamb Stones and Sweetbread, To Fricassee. — Soak three sweetbreads in cold water for three or four hours, and change the water once or twice during that time. Wash and skin some lamb stones, put both them and the sweetbreads into boiling water, and let them boil for ten or fifteen minutes. Throw them into cold water. Cut the lamb stones into sUces, press the sweetbreads into shape ; if large, they may be divided into halves. Dry them well, dredge a little flour over them, and fry them in boiling fat until they are brightly browned on both sides. A dozen large oysters may be fried with them. Pour off the fat, and add a pint of boiling gravy, half a hundred asparagus-tops cut into small pieces, a salt- spoonful of salt, haK a salt-spoonful of pepper, the eighth of a nutmeg, grated, and fom- table- epoonfuls of light wine. Simmer very gently for a few minutes. Beat the yolks of three eggs
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