Sweetbread and Cucumber Salad

Ingredients

• 1 pair of sweetbreads
• 1/2 teasp. salt
• 1 tbsp. lemon-juice
• 2 cloves
• 2 peppercorns
• sprig of parsley
• a bit of bay leaf
• half the amount of cucumber cubes
• 1/4 the amount of whipped cream

Method

1. 1

   Soak 1 pair of sweetbreads in cold water an hour, changing the water twice, drain and cover with warm water, add salt, lemon juice, cloves, peppercorns, sprig of parsley, and a bit of bay leaf and simmer gently for 20 minutes.

2. 2

   Drain and plunge into cold water.

3. 3

   Drain again, remove skin, pipes, and fibres and pick into small pieces.

4. 4

   Add half the amount of cucumber cubes, and pack in a tin box lined with waxed paper or in a glass jar.

5. 5

   Serve on lettuce leaves and cover with mayonnaise dressing to which has been added whipped cream.

6. 6

   Color well with paprika.

Nutrition per serving

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 11. The excerpt below is the record exactly as published.

Sweetbread and Cucumber Salad Soak 1 pair of sweetbreads in cold water an hour, changing the water twice, drain and cover with warm water, add Y^ teasp. salt, 1 tbsp. lemon- juice, 2 cloves, 2 peppercorns, sprig of parsley, and a bit of bay leaf and simmer gently 20 minutes. Drain and plunge into cold water. Drain again, remove skin, pipes, and fibres and pick into small pieces. Add half the amount of cucumber cubes, and pack in a tin box lined with waxed paper or in a glass jar. Serve on let- tuce leaves and cover with mayon- naise dressing to which has been added J4 the amount of whipped cream.

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