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 teaspoonful of pepper
• one lemon
• four drops of caramel
• one-half ounce of flour

Method

1. 1

   Boil sweet-breads for 5 minutes, then cool in iced water.

2. 2

   Lard with bacon strips, place in a pan, cover with hot stock, and cook slowly for 30 minutes.

3. 3

   Bake in a hot oven for 15 minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of white stock. Remove the skin from the veal, chop it very finely' after which pound it weir in a mortar. Put into a bowl three-quarters of a pound of the bread crumbs, pour the milk oyer, and allow the crumbs to soak therein for ten minutes, then pouring the bread crumbs from the bowl into a towel, twist the ends of the towel in the hands and press from them as much of the milk as may be. Mix the bread crumbs with the pounded veal, season the mixture with the mace, pepper and nearly all o^ the salt, drop into it then the yolks of egg, and beat all to- gether with the finely chopped suet. < Roll the compound then into small balls, dipping each into the beaten whites of egg, and then into the remain' BEEF OLIVES. 8t ing bread crumbs, after which they must be thrown into hot clarified fat and fried for ten minutes. While the rissoles are frying, melt , the butter in a small saucepan, stir into it the flour, then, add ,by degrees the stock, stirring all until it boils, when it must be sea- soned with the salt and allowed to cook for two minutes. Drain the rissoles when fried upon a sheet of kitchen paper, and serve upon a hot platter with the sauce poured around. Beef Olives. — One and one-half pounds' of round steak, four tablespoonfuls of bread crumbs, one dessert spoonful of parsley, one egg, one ounce of butter, one dessert spoonful of mushroom catsup, one dessert spoon- ful of Harvey's sauce, one-half ounce of flour, six drops of caramel, one-half pint of second stock, one teaspoon- ful of salt, one-half teaspoonful of pepper. Put the sprigs of parsley into cold water, wash it well, picking the stalk from it, and then dry thoroughly by wrapping it in a towel and wringing the water therefrom. Place it upon a board, chop very finely, and mix with it the bread crumbs. Drop into this the egg, seasoning all with the pepper and salt, and mix the whole well to- gether. The fat must now be trimmed from the steak and cut into little pieces, and the steak itself cut into squares, four inches in size. \ Into each of the pieces of steak, put an equal part of the fat and bread crumb dressing, make them into rolls and tie around them a piece of twine. Heat the butter now in a saucepan, and brown the rolls therein. While the rolls are browning, put the flour into a 82 ENTREMETS. bowl and make it smooth with a tablespoonful of stock, and when smooth add to it the catsup, caramel and Har- vey's sauce, after which the remaining stock should be put in cold, and pour all over the browned olive-rolls, stirring until the liquid boils. When boiling, skim, and then covering the saucepan, allow the whole to simmer slowly for an hour and a half. At the end of this time take up the olives, and cutting the strings therefrom, pour over them the gravy from the pan. Fricassee of S'weet-Breads.— one pair of sweet-breads, two ounces of butter, one-half ounce of flour, one egg, two tablespoonful^ of cream, one teacup- ful of white stock, one dessert spoonful of chopped pars- ley, one saltspoonful of grated nutmeg, one-half teaspoon- ful of salt, one-half teaspoonful of pepper. Let the sweet-breads lie for an hour in iced water preparatory to cooking, at the end of which they should be put iiito a saucepan, covered with cold water aud placed over tlje 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 saucepan the butter, stir into it the flour and add the stock, when all must be stirred until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, addii^g the nutmeg, and cover- ing the saucepan, let the whole simmer slowly for three- quarters of an hour. Just before the sweet-bteads are ready for serving, beat up the egg until very light, mix well with it the LARDED SWEET-BREADS. 83 cream and chopped parsley, and moving the saucepan 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 eggs may not get heavy. Larded Sweet-breads. — One pair of sweet- breads, two ounces of fat bacon, one-half pint of stock, one-half teaspoonful of salt, one-half teaspoonf ul of pepper, one lemon, four drops of caramel, one-half ounce of flour

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