Larded Sweetbreads With French Peas

Ingredients

• a set of sweetbreads
• half a teacupful of boiling water
• a teaspoonful of butter
• a can of small French peas
• a teaspoonful of butter
• half teaspoonful of salt
• a little pepper
• some fine bread crumbs

Method

1. 1

   Blanch and remove the membrane from a set of sweetbreads.

2. 2

   Lard with strips of bacon cut three inches long and quarter of an inch wide.

3. 3

   Place the sweetbreads in a baking pan with boiling water and butter.

4. 4

   Cook in the oven for ten minutes, basting occasionally.

5. 5

   When tender, sift over them some fine bread crumbs and return to the oven to brown.

6. 6

   Meanwhile, turn a can of small French peas in a stew pan with butter, salt, and pepper; let get thoroughly hot.

7. 7

   Serve the sweetbreads in the center of a hot dish with the peas around them.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 170. The excerpt below is the record exactly as published.

Larded Sweetbreads With French Peas Blanch and remove the membrane from a set of sweetbreads. Lard with strips of bacon cut three inches long and quarter of an inch wide, using a larding needle for the purpose. Place the sweetbreads in a baking pan with half a teacupful of boiling water and a teaspoonf ul of butter. Let cook in the oven ten min- utes, basting ocacsionally. When tender sift over them some fine bread crumbs, and return to the oven to brown. Meanwhile turn a can of small French peas in a stew pan with a teaspoonful of butter, half tea- spoonful of salt and a little pepper ; let get thoroughly hot. When ready to serve, place the sweetbreads in center of hot dish and the peas around them. Should be served at once. Sweet Potato Croquettes Parboil, or bake, two medium sized sweet potatoes, and mash to a smooth paste. Measure two teacupfuls of this and mix with it a half teaspoonful of salt

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