Lamb’s Pluck a l’Anglaise

Ingredients

• the sweetbreads
• an onion
• some clear broth
• fifteen minutes
• the heart
• the milt
• beaten egg
• bread-crumbs
• butter
• some flour
• fried parsley

Method

1. 1

   Trim sweetbreads, boil in broth with onion for 15 minutes.

2. 2

   Remove sweetbreads, boil brains until hard.

3. 3

   Cut heart and milt into slices, stew until tender.

4. 4

   Dip brains in egg and breadcrumbs, fry with sweetbreads.

5. 5

   Dust flour over heart, milt, and liver, fry until brown.

6. 6

   Arrange on a hot dish, make gravy with cooking liquor, season, and pour over fry.

7. 7

   Garnish with parsley and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 245. The excerpt below is the record exactly as published.

Lamb’s Pluck a l’Anglaise. — Trim the sweetbreads to a nice shape, put them in a saucepan with an onion and some clear broth, and boil gently for fifteen minutes. Take the sweetbreads out and put the brains in the liquor and boil fast till hard, then take them out and leave till cold. Cut the heart into slices and put them with the milt into the saucepan, and stew gently till tender ; cut the brains into slices, dip them in beaten egg and bread- crumbs, and fry them and the sweetbreads in butter. Dust some flour over the slices of heart, the milt, and liver, and fry till brown ; then cut the kidney into slices and fry them gently for a minute or two. When all the above articles are cooked and browned, arrange them in the middle of a hot dish. Dredge a small quantity of flour into the pan in which they were fried, and stir about till it begins to brown, then pour in gradually the cooking- liquor of the sweetbreads, &c., and stir it over the fire till boiling,- seasoning to taste. Pour the gravy over the fry, garnish with fried parsley

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