Sweetbread

Ingredients

• sweetbread
• 1 yolk of egg
• 1 tablespoonful of cream
• 1 of the stock in which the sweetbread was cooked

Method

1. 1

   Soak in water and salt for 12 hours, drain and parboil for 10 minutes, then refresh and place under press to cool.

2. 2

   Place with chicken stock on the fire and poach till tender.

3. 3

   Serve with the following sauce: 1 yolk of egg, and 1 tablespoonful of cream and 1 of the stock in which the sweetbread was cooked.

4. 4

   Season to taste and cook like a custard.

5. 5

   A few drops of lemon juice are to be added.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 62. The excerpt below is the record exactly as published.

Sweetbread Soak in water and salt for 12 hours, drain and parboil for 10 minutes, then re- fresh and place under press to cool. Place with chicken stock on the fire and poach till tender. Serve with the following sauce ; 244 THE VICTORY COOKERY BOOK 1 yolk of egg, and 1 tablespoonful of cream : and 1 of the stock in which the sweet- — bread was cook

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