Mock Sweetbreads

Ingredients

• 1 lb. lean veal.
• 2 oz. suet or bacon fat.
• 4 cup bread-crumbs.
• 1 cup milk or cream.
• 1 egg.
• Pepper and salt.
• Rind of 1 lemon.
• A pinch of nutmeg.
• A little flour.
• 1 oz. butter.
• 1 tea-cupful light stock.

Method

1. 1

   Chop the veal and fat finely and mix them together.

2. 2

   Heat the milk or cream, add the bread-crumbs, and let them soak.

3. 3

   Then add to the minced meat, season with pepper, salt, nutmeg, and lemon rind.

4. 4

   Bind with a beaten egg, mix well, divide into pieces, form into balls, coat with flour, egg, and bread-crumbs.

5. 5

   Brown in butter or deep fat, pour stock around, cover, and cook in the oven, basting occasionally.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 379. The excerpt below is the record exactly as published.

Mock Sweetbreads | lb. lean veal. 2 oz. suet or bacon fat. 4 cup bread-crumbs. | cup milk or cream. 1 egg- Pepper and salt. Rind of | lemon. A pinch of nutmeg. A little flour. Egg and bread-crumbs. 1 oz. butter. 1 tea-cupful light stock. Chop the veal and fat finely and mix them to- gether. Heat the milk or cream, add to it the | cupful of bread-crumbs, and let them stand by the side of the fire until well soaked. Then add them to the minced meat, season with pepper, salt, a pinch of nutmeg, and the grated rind of | lemon.

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