Sweetbread Preparation

Ingredients

• a spoonful of vinegar or lemon juice
• two or three peppercorns
• a spray of parsley
• a sliced onion
• a thin slice of fat bacon
• loz. of butter
• a carrot
• an onion
• a blade of celery
• a bunch of herbs
• a gill of good white or colourless stock

Method

1. 1

   Blanch the sweetbread in cold water with vinegar, peppercorns, parsley, and onion.

2. 2

   Once boiled, press it between plates until cold.

3. 3

   Wrap in bacon and buttered paper, place in a stew-pan with butter, carrot, onion, celery, and herbs.

4. 4

   Fry lightly for 12-15 minutes, then add stock and cook gently in the oven for an hour, adding more stock as needed.

5. 5

   Cool, slice, and serve with sauce or garnish.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

two or three peppercorns, a spray of parsley, and a sliced onion ; as soon as this is brought to the boil the sweetbread is lifted out, placed between two plates, lightly pressed, and left till cold ; it is then wrapped in a thin slice of fat bacon, and next in a buttered paper and placed in a stew-pan with loz. of butter, a carrot, an onion, a blade of celery, and a bunch of herbs ; now fry it lightly for twelve or fifteen minutes, then pour on to it a gill of good white or colourless stock

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