Sweetbread Salad

Ingredients

• One set of sweetbreads
• put in cold salt water 1 hour
• % onion sliced
• 1 lemon sliced
• 2 bay leaves
• 1 pound of almonds
• pour over a mayonnaise dressing

Method

1. 1

   Parboil sweetbreads until tender, then place in a saucepan with cold water, onion, lemon, and bay leaves.

2. 2

   Boil for 20 minutes.

3. 3

   Blanch and chop almonds, cut sweetbreads into blocks, place on ice, and pour mayonnaise dressing over when ready to serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 116. The excerpt below is the record exactly as published.

Sweetbread Salad. One set of sweetbreads put in cold salt water 1 hour, then par- boil them until tender, put in saucepan with cold water, % onion sliced, 1 lemon sliced, 2 bay leaves. Boil 20 minutes. Blanch and chop 1 pound of almonds, cut sweetbreads in blocks, place on ice, and when ready to serve pour over a mayonnaise dressing

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