Sweetbread and Ham Filling

Ingredients

• 4 ozs. cooked sweetbreads
• 4 ozs. cooked lean ham
• 1 oz. of butter
• t/z oz. of onion
• 2 ozs. of mushrooms
• half a pint of cream
• table-spoonful of flour
• salt
• pepper

Method

1. 1

   In a saucepan, melt the butter and add the finely chopped onion, browning it.

2. 2

   Add the mushrooms and cook until small.

3. 3

   In another saucepan, boil the cream and stir in the flour, seasoning with salt and pepper.

4. 4

   Pour this over the mushrooms and let simmer for 3 to 5 minutes.

5. 5

   Serve with a brown sauce or use double sweetbreads with a white béchamel sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 435. The excerpt below is the record exactly as published.

oz. of butter in a saucepan ; add t/z oz. of onion cut up very small ; in this brown 2 ozs. of mushrooms, also cut very small. In another saucepan boil half a pint of cream and stir in a table-spoonful of flour, add salt and pepper

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