Larded Sweetbreads, Saute

Ingredients

• Parboil and blanch the sweetbreads
• run through each four or five thin strips of fat salt pork
• Have a tablespoonful of butter in the blazer

Method

1. 1

   Parboil and blanch the sweetbreads, and run through each four or five thin strips of fat salt pork.

2. 2

   Do this with a larding needle, or a sharp, narrow-bladed knife, and let the ends of the pork project on each side.

3. 3

   Have a tablespoonful of butter in the blazer, and cook the sweetbreads in this, turning often.

4. 4

   Let them cook rather slowly.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 13. The excerpt below is the record exactly as published.

LARDED SWEETBREADS, SAUTE. Parboil and blanch the sweetbreads, and run through each four or five thin strips of fat salt pork. Do this with a larding- needle, or a sharp, narrow-bladed knife, and let the ends of the pork project on each side. Have a tablespoonful of but- ter in the blaze

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