Lamb Sweetbreads, Larded

Ingredients

• Soak three sweetbreads in water
• put with them a sliced carrot
• an onion
• a stick of celery
• a small piece of butter rolled in flour
• mix it with half a pint of cream
• a dessert-spoonful of finely-minced parsley
• two or three grates of nutmeg
• a tea-spoonful of salt
• half a tea-spoonful of pepper

Method

1. 1

   Soak, boil, and cool sweetbreads.

2. 2

   Lard them and simmer in veal stock with carrot, onion, and celery.

3. 3

   Mix egg and cream, add to the sauce, and heat without boiling.

4. 4

   Serve sweetbreads with strained sauce.

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 tea-spoonful of salt, and six peppercorns. Let the hquid boil up, then diaw the pan to the side of the fire, and stew gently for an hour and a half. Take the lamb up, place it on a hot dish, squeeze the juice of a lemon over it, and strain the sauce to serve with it, first taking out the mushrooms to place round the meat. If preferred, half a •dozen black trufiies cut into slices may be sub- stituted for the mushrooms. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb Stewed with Peas.— Take a breast or loin of lamb, weighing about two pounds. Cut it into neat chops, season them with a tea-spoonful of salt, and half a tea- spoonful of white pepper, and dredge a little flour over them. Put a piece of butter, the size of a walnut, into a frying-pan. Let it dis- solve, then put in the chops, and let them re- main until hghtly browned on both sides. Pour away the fat, add three-quarters of a pint of unseasoned boiling stock, a cos lettuce cut in long strips, a leaf of tarragon, two shallots fitnely minced, a tea-spoonful of sifted sugar, half 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. Draw the gravy to the side of the fire, 24 let it cool for two or three minutes, mix it very gradually with the eggs, pour it back into the saucepan, and stir it until it tliickens. It must not boil after the eggs are put in. Serve as hot as possible, and garnish with slices of lemon. Probable cost, imcertain — it varies greatly with the season., Sufficient for six or seven persons. Lamb Stove. — Split a lamb's head in halves. Wash it thoroughly, blanch it, put it into a stewpan, with as much good stock as will completely cover it, and let it simmer very gently for an hour. Pick and wash three handfuls of spinach, put it with the stew, and add a table-spoonful of finely-minced parsley, two or three green onions, a tea-spoonful of salt, and half a tea-spoonful of pepper. Simmer for twenty minutes longer, and serve all on the same dish. The French stew the fry with the head, and serve the head in the middle, and the fry finely minced round it, the whole being covered with parsley sauce. Probable cost, Is. 6d. Sufficient for two or three persons. Lamb Sweetbreads, Fried.— Soak three sweetbreads in water for two or three hours, to draw out the blood, then boil them for ten minutes, to set them firm, and throw them into cold water for ten minutes more. Dry them in a soft cloth, and press them between two dishes. Dredge a little flour over them, brush them over with beaten egg, and sprinlde finely-grated bread-cnmibs upon them, and fry them in boiling fat until they are brightly browned all over {see Fry, To). A tea-spoonful of bread-raspings, such as are used for hams, may be strewn over the bread-crmnbs, to insxire the colour being good. Have ready half a pint of good brown gravy. Stir a glass of sherry into it, to flavour it, and pour this round, not upon, the sweetbreads. Garnish with watcrcresses. Time, altogether, about half an hour, exclusive of the soaking. Suffi- cient for three or four persons. Probable cost, imcertain. Lamb Sweetbreads, Larded.- Soak three sweetbreads in water for two or three hours, and change the water frequently. Put them into a saucepan, and let them boil for flve or six minutes, to make them firm. Take them out, put them into cold water, and lard them closely. Place them in a stewpan, with as much good veal stock as will reach up to the larding, and put with them a sliced carrot, an onion, a stick of celery, and a small piece of butter rolled in flour. Let them sim- mer gently for ten minutes, and baste liberally during the time. Beat an egg, mix it with, half a pint of cream, add a dessert-spoonful of finely-minced parsley, and two or tlu-ee grate? of nutmeg. Take the carrot, onion, and celery- out of the sauce, let it cool a minute, then add the egg and cream. If preferred, a quarter ©f a hundred asparagus-tops may be stewed in the sauce, instead of the carrot and celery. Stir eonstantly imtil quite hot ; but it must not boil after the egg and cream are added. A tea- spoonful of salt, and half a tea-spoonful of | pepper, should be put in, if the stock is not •' already seasoned. Serve the sweetbreads on a hot dish, strain the sauce over them, and send LAM ( 362 ) LAM sorrel or tomato sauce to table, in a tureen. Asparagus or green peas form an excellent accompaniment. Time, half an hoiu". Probable cost, uncertain. Sufficient for thi-ee or foiu- persons. Lamb Sweetbreads, Scolloped.— Soak three lainb' s sweetbreads, and boil them for ten minutes. Throw them into cold water, draia and dry them, and cut them in thia slices. Season and flavour them with a tea- spoonful of salt, half a tea-spoonful of pepper

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