Sweetbreads
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
Sweetbreads, Calves’ sweetbreads or lambs’ breads, being quickly cooked and tender, adapt themselves well for cooking in a chafing dish. They should be well washed, blanched, and trimmed, then cut into slices and fried in butter in the chafing dish. Slices of fried bacon
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