Sweet Breads

Ingredients

• One tablespoonful butter
• pour into the pan a cup of sweet cream
• a little pepper and salt
• a little pepper and salt
• a little parsley chopped fine
• add flour

Method

1. 1

   Scald sweet breads in salt and water, remove stringy parts, then put in cold water for a few minutes.

2. 2

   Dry, dip in egg and bread crumbs, and fry brown in butter.

3. 3

   When done, pour sweet cream into the pan with pepper, salt, and parsley, and add flour.

4. 4

   When boiling, pour over the sweet breads; add mushrooms if desired.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 21. The excerpt below is the record exactly as published.

One tablespoonful butter, browned in a frying pan. Put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about one cup milk, and thicken with 4 little flour and water. Scrambled eggs put around the beef are a nice addition to it. SL eee ea Sy « - SEND FOR OUR PRICES FOR... FAMILY WASHING (Laundry Dept.) The MONTREAL TOILET SUPPLY CO 589 DORCHESTER STREET. Telephone 1807 i HS THOSE 5 WHOS se Hansen g Pronounce them perfect, and recommend them to Junket HanletSechey faends. EVANS AND SONS, Ltd., Agents for Canada, Montreai and Toronto. PRIZZEER DS BELT: One-half pound shaved dried beef, three tablespoonfuls of butter, two tablespoonfuls of flour, one-eighth teaspoonful of pepper, three gills of water, one-half teaspoonful of Bovril. Put the beef and one pint of cold water in a frying pan and place on the fire. When the water begins to boil, turn the contents of the frying pan into a strainer, and drain the beef thoroughly. Mix the flour smoothly with a gill of cold water. Put the but- ter in the frying pan, and set on the fire, and when it becomes hot, add the drained beef. Cook for five minutes. Now add half a pint of boiling water, in which has been dissolved the extract of meat; next stir in the flour mixture and pepper, and cook gently for three minutes. This is an excellent relish for luncheon, breakfast or tea. FRICANDEAU.: Wirse Ni browne ance WVirs: MES Three and one-half pounds of cold roast veal chopped fine, one tablespoonful of salt and one of pepper, one-half of a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and a tablespoonful of cream. Form al! this in a large roll, and spot the roll over with bits of butter; then strew over it the pounded crackers (a little of the cracker should be mixed with the veal), put it in the oven, and from time to time add a little water. Cook slowly two hours. When cold, slice thin, and it makes an excellent relish. 9 Sugar Cured AHARPER S HAMS AND BACON are the best. D6 BOVRIL > FOR SALE BY ALL THE LEADING GROCERS SWEET BREADS, Scald in salt and water, take out the stringy parts; then put in cold water a few minutes; dry in a towel; dip in an egg and bread crumbs, and fry brown in butter; when done place on a hot dish; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine; add flour

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