Sweet-Breads Stewed

Ingredients

• each sweet-bread
• a heaping teaspoonful of butter
• a little chopped parsley
• pepper
• salt
• a little cream

Method

1. 1

   Wash carefully, remove all bits of skin and fatty matter, cover with cold water and heat to a boil; pour off the hot water and cover with cold until the sweet-breads are firm.

2. 2

   If liked, add butter as for frying before you put in the second water; stir in a very little water the second time.

3. 3

   When they are tender, add for each sweet-bread a heaping teaspoonful of butter, a little chopped parsley, pepper, salt, and a little cream.

4. 4

   Let them simmer in this gravy for five minutes.

5. 5

   Send to table in a covered dish with the gravy poured over them.

As published

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

Sweet-Breads Stewed. — ^Wash carefully, remove all bits of skin and fatty matter, cover with cold water and heat to a boil; pour off the hot water and cover with cold until the sweet-breads are firm. If liked, add butter as for frying before you put in the second water; stir in a very little water the second time. When they are tender, add for 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. Pour over the sweet-breads and serve at once. / Broiled Sweet-Breads. — Parboil and blanch by putting them first in hot water and keeping it at a fast boil for five minutes. Then plunging it into ice cold water, a little salted. When the sweet-breads have lain in this ten minutes, wipe them very dry, and with a sharp knife split them each in half lengthwise. Broil on a clear, hot fire, turning every minute as they begin to drip. Have ready on a deep plate some melted butter, well salted and pepper

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