Stewed Sweetbread

Ingredients

• One heart sweetbread
• Half a pint white stock or milk
• One tablespoonful cream
• One dessertspoonful arrow root
• Pepper and salt
• Few drops of lemon juice

Method

1. 1

   Soak the sweetbread in cold water and a little salt for one hour, then blanch it.

2. 2

   Lift the sweetbread into a bowl of cold water, and with the fingers pull away any fat or gristle.

3. 3

   Tie it into a piece of muslin, place in a stewpan, and cover with hot stock or milk.

4. 4

   Simmer gently for one hour.

5. 5

   When the sweetbread feels tender, lift it onto a square of toast and keep it hot.

6. 6

   Break the arrowroot to a smooth paste with a little cold stock, strain it into the stock in the pan, bring to the boil, and cook for four to five minutes.

7. 7

   Add the cream, season nicely, and pour the sauce over the sweetbread.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 61. The excerpt below is the record exactly as published.

Stewed Sweetbread. One heart sweetbread. Half a pint white stock or milk. One tablespoonful cream. One dessertspoonful arrow* root. Pepper and salt. Few drops of lemon juice

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