Stewed Sweetbreads

Ingredients

• 2 sweetbreads
• 1 onion
• 1 glass port wine
• 1 lemon
• 1 tablespoonful of butter
• Pepper
• salt
• ElouT

Method

1. 1

   Soak the sweetbreads for one hour in warm water with a little salt.

2. 2

   Melt the butter, cut the onion into thin slices, and cook with the butter until browned.

3. 3

   Add the sweetbreads, water, black pepper, salt, and lemon juice, and simmer slowly for one hour.

4. 4

   Thicken with flour, add port wine, and simmer for a quarter of an hour.

5. 5

   Garnish with mashed potatoes and lemon slices.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 46. The excerpt below is the record exactly as published.

STEWED SWEETBEEADS. 2 sweetbreads 1 onion Butter 1 glass port wine ElouT 1 lemon Mode. — Soak tlie sweetbreads for one hour in warm water and a little salt, melt the butter, cut the onion in very thin slices, put on to cook with the butter ; when nicely bl'own put the two sweetbreads in, not cut, with a pint of water and black pepper, salt and juice of one lemon, and simmer slowly for one hour ; thicken w4th a little flour, add the port wine, and allow to simmer for a quarter of an hour ; if not dark enough, put in a few drops of caramel. Put an edge of mashed potatoes around your entree dish and place the sweetbreads in the centre ; garnish with slices of lemon. 250-^GALANTmE OF VEAL. About 4 lb,s. breast veal ^ tin mushrooms 1 lb. mincemeat Black pepper 2 ozs. ham Salt Truffles (if obtainable) or Herbs Pate.-de-fois gras Most people think it is impossible to make this dish and similar ones in North Queenslrand, but I find no diffi- culty wh^atever, and it is especially easy to make it extra goo4 ; nearly all the ingredients can be obtained from the leading grocers. If you cannot get truffles get a tin or two of pate-de.-fois gras and mix with the mincemeat. Mode. — Get the breast of veal, cut away all the out- side pieces of skin, the bones and gristle, with a very sharp knife, taking great care not to cut through the meat, beat out the meat as flat as possible, put on a layer of the mincemeat and ham (pate-de-fois gras if you are going to use it), the mushrooms chopped very fine, sprinkle the dried herbs over, and black pepper and salt ; this should be rather highly seasoned ; roll the veal very tight, put in a towel and tie up the ends very securely (like a roly-poly pudding) ; boil for two and a-half hours. Feal. Place between two dishes, put heavy weights on, and allow to remain until quite cold, then remove the cloth ; place on a dish with parsley and slices of lemon. The galantine is quite nice without the pate-de-fois gras or truffles, they only make it richer ; for myself I prefer the mincemeat and ham only. The stock kept from calves' feet makes excellent glase for galantines, and, if kept in a cool place, will last for days. 251— CALF'S HEAD BEAWN. 1 head Cloves Whole pepper Salt. Mode. — Wash the head well ; take out the brains, put on to boil with enough water to cover, put in plenty of salt ; put the whole pepper and cloves in a small piece of mosquito net and boil with the head for five hours ; take out the head (remove all the bones), keep the meat as whole as you can, tongue and all, sprinkle it all well with black pepper and salt, put in the presser, screw it down as tight as you can ; allow to remain until quite cold ; turn out and cut with a very sharp knife. The water the head has been boiled in would make very good soup of any kind ; the brains may be used as cutlets, for an entree. 252— MINCED YEAL AND MACAEONI. f lb. cold veal minced 2 eggs 3 or 4 ozs. ham 1 tablespoonful of butter

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