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Sweetbread Cutlets
From Modern cookery, in all its branches, 1884
Serves 4
For variety, serve with slices of cold boiled tongue or croutons of fried bread.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 217. The excerpt below is the record exactly as published.
SWEETBREAD CUTLETS. (ENTREE.) Boil the sweetbreads for half an hour in water or veal broth, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolk of egg, and dip them into very fine bread- crumbs seasoned with salt, cayenne, grated lemon-rind, and mace ; fry them in butter of a fine light brown, arrange them in a dish placing them high in the centre, and pour under them a gravy made in the pan
Cook this with the app: pantry check, scaling, and the assistant.