Stewed Lamb’s Sweetbreads

Ingredients

• a small piece of mace
• Knead loz. of butter
• Beat the yolks of two eggs
• h teacupful of cream
• 1 table-spoonful of finely-chopped parsley
• Grate in a small quantity of nutmeg

Method

1. 1

   Blanch the sweetbreads and steep them in cold water for half-an-hour.

2. 2

   Put them in a stewpan with some button-onions, boiled asparagus-tops, and a small piece of mace; season to taste with salt and pepper.

3. 3

   Knead butter with flour, put it in until the sweetbreads, and let them simmer for half-an-hour.

4. 4

   Beat the yolks of two eggs with cream and parsley, stir them in with the sweetbreads, grate in nutmeg, and stir the sauce at the side of the fire for a few minutes without boiling.

5. 5

   Put the sweetbreads on a hot dish, pour the sauce over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 250. The excerpt below is the record exactly as published.

Stewed Lamb’s Sweetbreads. — Blanch the sweetbreads and steep them in cold water for half-an-hour, then put them in a stewpan with some button-onions, boiled asparagus- tops, and a small piece of mace ; season to taste until salt and pepper. Knead loz. of butter with flour, put it in until the sweetbreads, and let them simmer at the side of the fire for half-an-hour. Beat the yolks of two eggs together with h teacupful of cream and 1 table-spoonful For details respecting Culinary Processes, Utensils , Sauces, dec. , referred to, see under their special heads. 824 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — continued. of finely- chopped parsley, and stir them in with the sweet- breads. Grate in a small quantity of nutmeg

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