Ragout of Sweetbreads

Ingredients

• three lambs' sweetbreads
• good brown gravy
• some button-mushrooms
• pepper
• salt
• nutmeg
• the yolks of two eggs
• a cupful of cream
• flour
• butter

Method

1. 1

   Blanch sweetbreads in boiling water, then simmer in gravy for 20 minutes.

2. 2

   Cut into small pieces, return to saucepan with mushrooms, season, and simmer until tender.

3. 3

   Thicken with flour and butter, then mix in egg yolks and cream without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 580. The excerpt below is the record exactly as published.

salt over, and serve. Time, five minutes to fry. Probable cost, 2d. per pound. AUow half a pound for each person. Garnish, Potatoes Pried for (another way). — Boil as many potatoes as are required. When nearly cooked, take them out, and put them into a stewpan with some hot fat. Shake the pan, to prevent them burning, and when they are lightly browned and crisp, drain, and serve as hot as possible. It is an improve- ment to flour, dip them in beaten egg, and roll in bread - crumbs before frying. Time, ten minutes to fry. Probable cost, 2d. per pound. Sufiicient, two potatoes for each person. Garnish, Potatoes Fried for (another way). — Mash some potatoes with a httle butter and milk. Shape them into balls, and proceed as in the last recipe. Time, ten minutes. Pro- able cost, 2d. per pound. Sufiicient, half a pound for each person. Garnish, Piiree of Green Peas for. — Boil some young green peas, in the usual way, until tender. Pound them in a mortar, press them through a sieve, and put the pulp into a saucepan with a small lump of butter, a little salt and pepper, a lump of sugar, and a table-spoonful of good stock. Stir over the fire until the puree is quite hot, and serve, piled high on a dish, \vdth the cutlets, &c., round it. Time, half an hour. Probable cost, 8d. per peck. Sufiicient, one peck for six or seven persons. Garnish, Tomatoes for.— Remove the •stalks of the tomatoes. Put them into a sauce- pan, sufiiciently large for all to be in it without resting one upon another. Cover them with good gravy, and stew gently until tender, tui-n- ing them carefully once or twice, to insure their being equally cooked. Thicken the gravy with a little flour and butter, season rather highly with cayenne, and salt, and serve with cutlets, roast meat, &c. Time, haK an hour to boil the tomatoes. Sufiicient, a basket for a hot joint. Probable cost, 9d. or Is. Garnish, Truffles for.— Wash the trufiles by bnishing them in several waters until they are quite free from sand. Put them into some good stock, and let them boil gently for fifteen minutes. They shoiild cool in the liquid. Slice for use. Garniture (en Ragodt). — Blanch three lambs' sweetbreads in boiling water ; soak and simmer them gently, with the livers, in as much good brown gravy as will cover them. When they have been on the fire about twenty minutes, take them up, cut them into small pieces, and return them to the saucepan with some button-mushrooms, pepper, salt, and nut- meg. Simmer until quite tender. Thicken, with fiour and butter. A few minutes before serving, draw the saucepan to the side of the fire, and mix with the ragout, very gradually, the yolks of two eggs and a cupful of cream

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