Sweetbread Salad

Ingredients

• a pair of large sweetbreads
• half a pint of celery
• six heart leaves of lettuce
• half a pint of Mayonnaise
• one tablespoonful of vinegar
• half a tablespoonful of oil
• a saltspoonful of salt
• one-third of a saltspoonful of pepper

Method

1. 1

   Clean the sweetbreads, and boil them in water for twenty minutes; then cool and cut them into cubes.

2. 2

   Add vinegar, oil, salt, and pepper, and refrigerate for an hour.

3. 3

   Prepare the lettuce and celery, and chill them.

4. 4

   At serving time, mix the celery and sweetbreads, and add half the dressing.

5. 5

   Arrange the lettuce leaves in a flat dish, divide the sweetbread mixture onto the leaves, and drop the remaining dressing on top.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 224. The excerpt below is the record exactly as published.

Sweetbread Salad. For six persons use a pair of large sweetbreads, half a pint of celery, sliced thin, six heart leaves of lettuce, half a pint of Mayonnaise, one table-spoonful of vinegar, half a table-spoonful of oil, a saltspoonful of salt, and one-third of a saltspoonful of pepper

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