Sweetbread and Nut Salad

Ingredients

• Take 1 pair of veal sweetbreads
• 1 pint of canned tomatoes
• 1 teaspoon chopped parsley
• % box of gelatine
• 1 cup of English walnuts and pecans mixed
• 1 cup of chopped apples
• yolks of 6 eggs
• 10 tablespoons of olive oil
• 3 tablespoons vinegar
• 1 teaspoon of granulated sugar
• 1 teaspoon of salt
• 3 tablespoons of French mustard

Method

1. 1

   Soak sweetbreads, cook, and cool.

2. 2

   Cut into dice.

3. 3

   Cook tomatoes with seasoning, strain, and add dissolved gelatine, lemon juice, and sugar.

4. 4

   Mix yolks with oil, vinegar, and other ingredients.

5. 5

   Combine sweetbreads, apples, and nuts, marinate, and serve on lettuce with tomato jelly.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 109. The excerpt below is the record exactly as published.

Sweetbread and Nut Salad. Take 1 pair of veal sweetbreads, remove the pipes and mem- branes, then soak in cold salt water 1 hour; put in saucepan with boiling water, 1 tablespoon of vinegar and a little salt; cook 30 minutes; drain and drop them into ice water; when perfectly cold dry sweetbreads on a cloth ; cut in 14 ii^ch dice with a silver knife. ' Take 1 pint of canned tomatoes, 1 teaspoon chopped parsley, 1 blade of mace, 6 cloves, 10 peppercorns, 1 tablespoon of Worcester- shire sauce, juice of V2 lemon, % box of gelatine, a dash of cayenne pepper and 14 cup of cold water. Cook the tomatoes with season- ing for 15 minutes, then rub through a sieve. Dissolve the gelatine in the cold water and add to the tomatoes ; also the lemon juice and % cup of granulated sugar ; strain again through a cloth and place on ice to harden. One cup of English walnuts and pecans mixed, 1 cup of chopped apples, yolks of 6 eggs, 10 tablespoons of olive oil, 3 tablespoons vinegar, juice of 1 lemon, 1 teaspoon of granulated sugar, 1 teaspoon of salt, 3 tablespoons of French mustard

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