Sweet-Breads with Macaroni

Ingredients

• Two pounds of sweet-breads
• half a pound of macaroni
• one small onion
• two tablespoonfuls of butter
• salt and pepper
• a little minced parsley

Method

1. 1

   Wash and stew sweet-breads with onion.

2. 2

   Cook macaroni in the same water until tender.

3. 3

   Mix with sweet-breads, butter, and seasoning, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 34. The excerpt below is the record exactly as published.

salt and pepper. Fry in butter over a slow fire fifteen minutes. Boil the heart and liver, mince fine, make a gravy with a heaping table-spoonful of butter, one not quite so full of flour, add the minced heart and liver, two table-spoonfuls of cream; boil a moment. Serve with the rabbit very hot. Or, fry just as you would chicken. SMOTHERED RABBIT WITH ONION. Have the rabbit nicely dressed, lay it in salt and water one hour; wash carefully; put on to boil in cold water; cook until tender. Peel one dozen large onions, boil them in a skillet; when done, pour off the water and add one pint of sweet cream; when it comes to a boiling, thicken with 72 The New Kentucky Home Cook Book. butter rolled in flour, salt aucl pepper. Entirely cover the rabbit with the sauce. SMOKED RABBIT. Clean the rabbit nicely, cut off the head, wash well in salt and water, hang up and smoke well over a chip or cob Are. Do not let it hang after being smoked, or it will be- come hard and dry. Before cooking, wash carefully, put it into a pan with a little water, salt, pepper, and a table-spoon- ful of butter. Bake one hour, basting frequently with the drippings. BARBECUED RABBIT. Wash a nice young rabbit carefully, lay it in salt and water half an hour. Place it in a broiler, cook quickly, basting with butter two or three times to keep from getting dry. When tender and nicely browned, place it in a pan, season with plenty of butter, pepper, and salt ; set it in the stove, let it remain for ten minutes, turning it constantly that it may soak up the dressing. Heat thoroughly two table-spoonfuls of vinegar or tomato catsup, and one tea- spoonful of made mustard; pour it over the rabbit, baste well, let it stand a moment. Serve hot. BROILED SQUIRREL. Dress and lay in salt and water to draw out the blood. Put into a broiler, and cook quickly over a clear, hot fire. When done, put it on a well-heated dish, with one table- spoonful of butter, salt and pepper. Turn it over several times in the dressing, then cover with a hot dish. Let it stand a few moments before serving. MEAT CROQUETTES. One pound of cold meat chopped fine, half a pound of bread crumbs, half a pound of butter, five eggs, three tea- spoonfuls of chopped parsley, one small onion minced, half The New Kentucky Home Cook Book. 73 a tea-spoonful of nutmeg, pepper and salt. Pour over the bread crumbs enough boiling water to cover them, boil until perfectly smooth, break into it the yelks of two eggs, stir- ring all the time ; cook dry enough to ball on the spoon ; set aside to cool. Mix the other ingredients, add them to the bread crumbs, break in two eggs, work the mass until very light; add to the two remaining whites one whole egg, beat well. Make the dough into twenty croquettes, dip them into the beaten egg, then into the bread crumbs, drop into boil- ing lard, and fry to a light brown. Mrs. James H. Kogers. CHICKEN CROQUETTES. One solid pint of finely chopped cooked chicken, one ta- ble-spoonful of salt, half a tea-spoonful of pepper, one tea- spoonful of finely chopped onion, one tea-spoonful of parsley chopped fine, one pint of bread crumbs, over which pour one pint of the chicken broth, four table-spoonfuls of butter; boil until it thickens like mush, break in four eggs, stir well, set aside to cool; then add the chicken with the season- ing, mix thoroughly with a fork. When cold, make into shape, roll in bread crumbs, then in the yelks of three well- beaten eggs, then again in bread crumbs. Fry in hot lard to a light brown. Miss Kate James. FRIED SWEET-BREADS. Trim off all the fat, put into cold water for awhile to draw out the blood, boil for a few moments, lay them in cold water until firm, trim carefully, slice, and dip each piece in flour, using a fork to handle them with; dust off the flour, dip in beaten egg, then in grated bread crumbs, in which put salt and pepper. Fry in hot lard. Have ready a heated dish, with pieces of well-buttered toast, on which lay the sweet-breads. Garnish the dish with parsley. Serve at once. Mrs. J. IT. Tate. 74 Tiie New Kentucky Home Cook Book. SWEET-BREADS. Sweet-breads spoil very quickly. As soon as purchased they should be put into cold water for one hour, then into salted boiling water and boiled twenty minutes. When thoroughly done, throw into cold water for a few moments. Trim them nicely, removing the skin and little pipes; put them in a cool place until ready to cook. Veal sweet-breads are the best. BAKED SWEET-BREADS. Prepare them as above directed, put them iuto a stove- pan with a tea-cupful of stock, or hot water, two or three slices of salted pork, a few sprigs of parsley laid on the sweet-breads, bake for twenty minutes. Have ready some small slices of bread fried in a little hot butter in the center of a well-heated dish, on which place the sweet-breads. Serve with tomato sauce. Mrs. C. E. Tabb. SWEET-BREAD FRITTERS. After they have been properly dressed, parboiled, and cut into good shapes, half an inch thick, season with salt and pepper, dip them into beaten egg, then into cracker crumbs. Fry in boiling lard. Serve with French peas. STEWED SWEET-BREADS AND PEAS. Prepare as for frying, put them in a little water, stew for a few moments until tender ; add a little salt and pepper, a tea-spoonful of butter, and a dessert-spoonful of cream, for each sweet-bread. Let them simmer in this dressing for five minutes. Have ready cooked and seasoned the peas, put them in the center of a dish, place the sweet-breads around them. Serve immediately. Mrs. J. H. Tate. BROILED SWEET-BREADS. Parboil until done, cut into good shapes, half an inch thick, spread a little butter, on each piece, place them on The New Kentucky Home Cook Book. 75 the gridiron, put before a clear fire, turning first oue side then the other, uutil richly browned. Have peas, cauli- flower, or asparagus, in the center of a well-heated dish, place the sweet-breads around, or serve with tomato sauce. Mrs. C. E. Tabb. SWEET-BREADS WITH MACARONI. Two pounds of sweet-breads, half a pound of macaroni, one small onion, two table-spoonfuls of butter, a little minced parsley

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