Stewed Sweetbreads

Ingredients

• one pint of cream
• a heaping teaspoonful of butter
• a little chopped parsley
• a little pepper
• a little salt
• the yolk of a hard boiled egg

Method

1. 1

   Lay the sweetbreads in milkwarm water for an hour, then boil in water for ten minutes.

2. 2

   Cool in ice-water until white and firm.

3. 3

   Stew in a little water until tender, adding butter, parsley, pepper, salt, cream, and the powdered yolk.

4. 4

   Simmer for five minutes and serve in a covered dish.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 65. The excerpt below is the record exactly as published.

STEWED SWEETBREADS. Lay the sweetbreads in milkwarm water for an hour, having first carefully trimmed off all bits of skin and fat. Then throw into boiling water and boil hard ten minutes, after which cool them off in ice- water until they become white and firm. Then stew until tender in a very little water, add for each one a heaping teaspoonful of butter, a little chopped parsley with pepper and salt, and a little cream, together with the yolk of a hard boiled egg rubbed to a powder. Let them simmer in this gravy for five minutes ; then send to table in a covered dish. " The sweetbreads will require three-quarters of an hour to stew," said Aunt Jane, " so we will begin on them 194 SIX LITTLE COOKS. about eleven o'clock, as our lunch is to be at one. They are something you can't hurry. Next corne our two ways of cooking potatoes." No. 170 — POTATO CROQUETTES. To every cupful of mashed potato allow a tablespoon- ful of melted butter, and beat to a cream, seasoning with pepper and salt. Beat up two or three eggs, accord- ing to the quantity used, and add this to the potato, with some minced parsley. Roll into oval balls, dip first in beaten egg, then in bread crumbs, and fry in hot lard. No. 171 — POTATO RIBBON. Choose the largest and soundest potatoes yon can get for this dish; pare them and lay in ice- water for an hour. Then pare off a small continuous strip, round and round, with a small, sharp knife, or an instrument which comes the purpose. Handle with care and fry a few at a time, in deep lard; then arrange neatly upon a hot flat dish. " Oh, what a funny-looking thing that must be! " cried Rose. " Can we do it to-day ? " " I'm afraid not. The potatoes are rather new yet for this purpose, and we should only waste our time, but in AUNT JANE'S COOKING GLASS. 195 the winter it would be qnite a curious experiment to see how well you could do it. And in the mean time, per- haps your mother will get a parer for you." " Shan't we need something else beside peach pie for dessert, Aunt Jane?" said Grace. " I was thinking of a chocolate meringue," replied her aunt,"such as you have a receipt for, No. 111. I think you might set about that immediately, and then it will have time to get cold. When it is done, you may make up the potato croquettes, and get ready the egg and bread- crumbs to fry them in. They won't suffer by standing two or three hours. Amy, you may take this delicate young cabbage that I found in market yesterday, and slice it with the cutter into fine shreds; then make this dressing for it." No. 172 — COLDSLAW DRESSING. Beat two eggs in a bowl that fits in the top of a tea- kettle; add a gill of vinegar and water mixed, an ounce of butter, an even teaspoonful of salt and one of sugar; place the bowl over boiling water and when hot stir until it is thicker than boiled custard; then strain, and leave it until perfectly cold before pouring over the coldslaw. 196 SIX LITTLE OOOK8. When the dish is served, sprinkle a little black pepper over the top. " Rose, you may make some baking-powder biscuit for us, to be ready fully half an hour before lunch-— we don't want them hot. And now I'm going to try an entirely new receipt, one that I cut from a newspaper, telling how to make such coffee as they have at the * Vienna Bakery.' I don't know anything about it, but I think from its looks it must be good, and it will be a novelty to our friends, I am sure." No. 173 — VIENNA BAKERY COFFEE. Make coffee in the ordinary way; then to one pint of cream

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