Sweetbread

Ingredients

• ^ pt. .stock (white)
• 2 tablespoonfuls of cream
• 1 yolk of egg
• A .squeeze of lemon juice
• Salt anrl pepper.
• I heart sweetbread.

Method

1. 1

   Wash heart sweetbread well, soak for 2 hours with a little salt, boil for 5 minutes, then blanch in cold water.

2. 2

   Trim off fat and skin, cut into pieces, and add to stock.

3. 3

   Bring to boil, skim, and simmer for 1.5 hours.

4. 4

   When tender, add cream, yolk of egg, lemon juice, pepper, and salt.

5. 5

   Strain carefully.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 79. The excerpt below is the record exactly as published.

sweetbread well, and soak it for 2 hours with a little salt, put in a pan and boil for 5 minutes. Then throw into cold water to blanch. Trim off all fat and skin, cut into nice pieces, and put it into the stock and bring to boil; skim carefully and simmer slowly for li hours. When (piite tender, add cream and yolk of egg, lemon juice, pepper and salt. Strain very carefully. Never touch a sweetbread with a knife. Trim with fingers, or 2 silver forks. A knife makes them tough. F. B. G., London. Have sufficient water in a pan to cover the egg, and have it boiling. Carefully put the egg in, u.sing a spocin. Lift the pan off the fire at once, put on the lid, and .set it by the side of the fire, but not to boil, for 5 minutes. 'I'liis cooks the esK in a way which renders it very easy of digestion. F. B. G., Edin. SWEETBREAD. ^ pt. .stock (white). 2 tablespoonfuls of cream. 1 yolk of egg. A .squeeze of lemon juice. Salt anrl pepper. I heart sweetbread.

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