Sweetbread Sauté

Ingredients

• Clean sweetbread
• Take one tablespoon butter
• blend in one tablespoon flour
• half the liquor of a can of mushrooms
• enough soup stock
• add a little catsup
• Worcestershire sauce
• mushroom catsup
• a few drops of kitchen bouquet
• a clove of garlic
• a small onion
• salt
• pepper to taste
• two hard-boiled eggs

Method

1. 1

   Clean and boil sweetbread until tender, then cut into small pieces.

2. 2

   Blend butter and flour, add mushroom liquor and soup stock to make gravy.

3. 3

   Add catsup, Worcestershire sauce, mushroom catsup, garlic, and onion.

4. 4

   Cook for about an hour, then remove garlic and onion.

5. 5

   Add sweetbreads, mushrooms, and chopped hard-boiled eggs.

As published

This recipe was extracted from Council cook book (1908), page 13. The excerpt below is the record exactly as published.

Sweetbread Saut6. Clean sweetbread, boil until tender, and cut in small pieces. Take one tablespoon butter; blend in one table-spoon flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, Worcestershire sauce, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste. Cook this about an hour, and then remove garlic and onion. Add sweetbreads, mushrooms, and two hard-boiled eggs

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