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Stewed Sweetbread with Champignon
From Twentieth century home cook book, 1905
Serves 1
Recipe by Mrs. Granlees.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 61. The excerpt below is the record exactly as published.
STEWED SWEETBREAD WITH CHAMPIGNON. Parboil one set of sweetbread; take all the skin and fat from them. Cut them up in a saucepan with a can of champignon also cut up, and the liquor added, one-fourth pound butter and a little red pepper. Let the champignon cook half hour before adding sweetbread. Just before taking them off, add one-half teacup of Madeira
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