Scalloped Sweetbreads

Ingredients

• sweetbreads
• salt
• pepper
• milk
• butter
• rolled crackers

Method

1. 1

   Soak sweetbreads in salt water for half an hour.

2. 2

   Boil until well done, then remove skins and small pipes and cut into small pieces.

3. 3

   Into a buttered pudding dish put a layer of rolled crackers, then a layer of sweetbreads until dish is full, add salt and pepper.

4. 4

   Strain the water the sweetbreads were boiled in, add milk to make enough liquid to cover the crackers and sweetbreads.

5. 5

   Dot with bits of butter and bake in a hot oven until a nice brown.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 9. The excerpt below is the record exactly as published.

Scalloped Sweetbreads. Soak sweetbreads in salt water for half an hour. Boil until well done, then remove skins and small pipes and cut into small pieces. Into a buttered pudding dish — 32 — put a layer of rolled crackers, then a layer of sweet- breads until dish is full, add salt and pepper. Strain the water the sweetbreads were boiled in, add milk

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