Sweetbread Braised with Asparagus Tips
From Louis' every woman's cook book, 1910
Garnish with Hollandaise sauce for extra richness.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 38. The excerpt below is the record exactly as published.
SWEETBREAD BRAISED WITH ASPARAGUS TIPS ^5 Trim two pairs of sweetbreads, parboil them in water for a few minutes, cool them in cold water, and lard with thin strips of salt pork. Butter a flat saute-pan, put a few slices of onions and carrots in the bottom of the pan, also two slices of lean ham, a bay leaf, and peppercorns. Put the sweetbreads on top, put on the cover, and cook on the stove until the vegetables take colour. Drain off the butter. Add to the sweetbreads a small glass of sherry wine, a cup of brown stock, and a gill of brown sauce
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