Lamb Sweetbreads, Tomato Sauce
From Luncheon, 1888
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 17. The excerpt below is the record exactly as published.
Lamb Sweetbreads, Tomato Sauce. — Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invaria- bly be had at a low price, owing to their ex- cellence being recognized by but few buyers. Wash them well in salted water, and parboil fifteen minutes ; when cool, trim neatly, and put them in a pan with just butter enough to prevent their burning; toss them about until a delicate color; season with salt
Cook this with the app: pantry check, scaling, and the assistant.