Lambs’ Sweetbreads

Ingredients

• Lambs’ sweetbreads
• 1^ oz. butter
• ^ to | pint white stock
• 3 or 4 tablespoonsful cream
• A small piece lemon rind
• A few drops lemon juice
• A small bunch parsley, thyme, marjoram
• Pepper and salt to taste
• 1 dessertspoonful flour

Method

1. 1

   Blanch the sweetbreads by putting them for two or three minutes into boiling water.

2. 2

   Drain them well.

3. 3

   Melt the butter in a stewpan, put in the sweetbreads and let them become a very light golden brown; be very careful not to overfry them.

4. 4

   Add the lemon rind, herbs, and stock (warm), and let the sweetbreads stew very gently till quite tender, about three-quarters of an hour.

5. 5

   Take them out and keep them hot.

6. 6

   Strain the stock, thicken it with the flour, add the cream, pepper and salt, and lemon juice.

7. 7

   Dish the sweetbreads in a circle, pour over the sauce.

8. 8

   Garnish with a little truffle, tomato, or parsley.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 17. The excerpt below is the record exactly as published.

LAMBS’ SWEETBREADS. INGREDIENTS. Lambs’ sweetbreads 1^ oz. butter ^ to | pint white stock 3 or 4 tablespoonsful cream A small piece lemon rind A few drops lemon juice A small bunch parsley, thyme, marjoram Pepper and salt to taste 1 dessertspoonful flour

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