Larded Sweet-Breads

Ingredients

• One pair of sweet-breads
• two ounces of fat bacon
• one half pint of stock
• one half teaspoonful of salt
• one half tea-spoonful of pepper
• one lemon
• four drops of caramel
• one half ounce of flour

Method

1. 1

   Boil sweet-breads for five minutes, then chill in iced water for half an hour.

2. 2

   Cut bacon into strips and lard sweet-breads.

3. 3

   Place in a stewing-pan, pour boiling stock over, and cook slowly for half an hour.

4. 4

   Bake in a greased tin for 15 minutes.

5. 5

   Stir flour into stock, add caramel, season, and cook for two minutes.

6. 6

   Serve sweet-breads with sauce and lemon garnish.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.

ne half tea-spoonful of salt, one half salt- spoonful of pepper. Let the sweet-breads lie for an hour in iced water, pre- paratory to cooking ; at the end of which they should be put. into a sauce-pan, covered with cold water, and placed over the fire, where, when boiling, they should be left for five minutes. Take them then from the fire, and throw them into a basin of cold water to whiten; after which draw off the outer casing, and cut them into thin slices. Melt in a sauce-pan the butter, stir into it the flour, and add the stock ; when all must be stiiTed until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, adding the nutmeg; and covering the sauce-pan, let the whole simmer slowly for three quarters of an hour. Just before the sweet-breads are ready for serving, beat up the egg until very light, mix well with it the cream and chopped parsley, and moving the sauce-pan off the fire, stir this mixture in with the sweet -breads, and stir all together for two minutes, taking care that it does not boil. This should be served immediately, and very hot, that the eijors niay not get heavy. MEATS. Larded Sweet-Breads. — One pair of sweet-breads, two ounces of fat bacon, one half pint of stock, one half tea- spoonful of salt, one half tea-spoonful of pepper, one lemon, four drops of caramel, one half ounce of flour

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