Sweet-Breads Roasted

Ingredients

• each sweet-bread
• half a cup of hot water
• a teaspoonful of browned flour
• the juice of half a lemon
• melted butter

Method

1. 1

   Parboil and put into cold water for fifteen minutes; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown.

2. 2

   Then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter.

3. 3

   Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a teaspoonful of browned flour and the juice of half a lemon.

4. 4

   Pour over the sweet-breads and serve at once.

As published

This recipe was extracted from The housekeeper's companion (1883), page 116. The excerpt below is the record exactly as published.

each sweet-bread a heaping teaspoonful of butter, a little chopped parsley, pep- HOUSEHOLD. 171 per, salt, and a little creanio Let them simmer in this gravy for five minutes. Send to table in a covered dish with the gravy poured over them. Sweet-Breads Roasted. — Parboil and put into cold water for fifteen minutes; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown; then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a teaspoonful of browned flour and the juice of half a lemon

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