Larded Sweet-breads
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 38. The excerpt below is the record exactly as published.
the stock, boiling hot. Cook them slowly for half an hour, when they must be put into a slightly greased baking tin, set into a hot oven, and baked for fifteen minutes. While the sweet-breads are cooking, stir into the stock in the saucepan half an ounce of the flour, add to it the caramel, aud let all cook for two minutes, when it should be seasoned with the pepper and salt. When the sweet-breads have baked the fifteen minutes, take them from the oven and putting them upon a small, hot platter, pour around them the sauce from the pan and gamiih with the lemon, sliced. 84 ENTREMETS. Vol-au-Vent of Sweet-breads. — Six ounces of flour, six ounces of butter, yolk of one egg, one teaspoon- ful of lemon-juice, one-half gill of cold water, one gill of milk, one- half teaspoonful of salt, one-half saltspoonful of pepper, one grain of cayenne, one pair of sweet-breads
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