Stewed Sweetbreads
From Liverpool School of Cookery recipe book, 1900
For the Sauce: For 2 sweetbreads take 0.5 pint of the liquid previously used, thicken it with the arrowroot moistened in cold water, boil up and season carefully. If liked, 1 oz. butter and 1 or 2 yolks may be added to the sauce.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 12. The excerpt below is the record exactly as published.
Stewed Sweetbreads. 1 or 2 calf’s sweetbreads. Stock or milk. 1 teaspoonful salt. 3 peppercorns. Tarragon if liked. 1 teaspoonful arrowroot. 1 oz. butter \ . 1 or 2 yolks! liked
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