Lambs' Sweetbreads

Ingredients

• Lambs' sweetbreads.
• Butter i| oz.
• White stock i to | pint.
• Cream 3 or 4 tablespoonfuls.
• Lemon rind a small piece.
• Lemon juice a few drops.
• Parsley, thyme, marjora-m a small bunch.
• Pepper and salt to taste.
• Flour I dessertspoonful.

Method

1. 1

   Soak sweetbreads in lukewarm water for two hours, then blanch.

2. 2

   Melt butter in a stewpan, add sweetbreads, and fry until golden.

3. 3

   Add lemon rind, herbs, and warm stock, and stew gently for about an hour.

4. 4

   Remove sweetbreads, strain stock, thicken with flour, and add cream, seasoning, and lemon juice.

5. 5

   Serve sweetbreads with sauce and garnish.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 28. The excerpt below is the record exactly as published.

Lambs' Sweetbreads. Lambs' sweetbreads. Butter i| oz. White stock i to | pint. Cream 3or4 tablespoonfuls. Lemon rind a small piece. Lemon juice a few drops. Parsley, thyme, marjora-m a small bunch. Pepper and salt to taste. Flour I dessertspoonful.

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