Stewed Sweetbreads

Ingredients

• 1 pair SAseetbreads
• 1 pint Gravy
• Salt and Pepper
• \ Onion
• 1 oz. Butter
• 5 oz. Flour
• 1 Carrot

Method

1. 1

   Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and clean them and remove the pieces of skin.

2. 2

   Put the butter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out.

3. 3

   Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil.

4. 4

   Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them.

5. 5

   Serve hot.

6. 6

   Sweetbreads are very nice served with tomato sauce.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 207. The excerpt below is the record exactly as published.

STEWED SWEETBREADS. 1 pair SAseetbreads 1 pint Gravy Salt and Pepper \ Onion 1 oz. Butter 5 oz. Flour 1 Carrot

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