Larded Sweetbreads

Ingredients

• 2 sweetbreads
• 1 lemon
• 1 carrot
• Bunch of herbs
• 1 piece of celery
• 1 egg
• Thin slice of fat bacon

Method

1. 1

   Slice the vegetables very thin, cut your sweetbreads each into four, lard them well with the bacon fat, cut into very narrow strips, then put them into a saucepan with the vegetables, pepper and salt, and juice of the lemon, cover with milk, put a piece of the buttered paper over them, allow them to come to a boil, let them simmer for about an hour.

2. 2

   Take out the sweetbread and bake in a moderate oven, beat up an egg and add with a little cream to the sauce; when the sweetbread is nicely browned strain the sauce over it, and serve very hot with slices of lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 29. The excerpt below is the record exactly as published.

LARDED SWEETBREADS. 2 sweetbreads 1 lemon 1 carrot Bunch of herbs 1 piece of celery 1 egg Thin slice of fat bacon

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