Sweetbread (Lamb’s)

Ingredients

• a ladleful of broth
• pepper
• salt
• a bunch of onions
• a blade of mace
• butter
• flour
• 2 or 3 eggs
• some cream
• parsley
• nutmeg
• asparagus-tops

Method

1. 1

   Blanch sweetbreads and cool in cold water.

2. 2

   In a stewpan, combine broth, pepper, salt, onions, and mace.

3. 3

   Stir in butter and flour, and stew for half an hour.

4. 4

   Mix beaten eggs with cream, parsley, and nutmeg.

5. 5

   Add boiled asparagus-tops, heat without boiling, and stir continuously.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 34. The excerpt below is the record exactly as published.

Sweetbread (Lamb’s)—Ingredients—Sweetbreads, a ladleful of broth, pepper and salt, a bunch of onions, a blade of mace, butter and flour, 2 or 3 eggs, some cream, parsley, nutmeg, aspara- gus-tops. Blanch them, and put them a little while into cold water. Then put them into a stewpan with a ladleful of broth, some pepper and salt, a small bunch of small onions, and a blade of mace ; stir in a piece of butterand flour, and stew half an hour. Have ready two or three eggs well beaten in cream, with a little minced parsley, and a few grates of nutmeg. Put in some 64 Tue Dominion Coox Boox. boiled asparagus-tops

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