Sweetbreads

Ingredients

• Soak them in salt water
• dip in egg
• and crumbs
• fry brown in butter
• a large cup of sweet cream
• a little pepper and salt
• a little green parsley chopped fine
• dust in a very little flour

Method

1. 1

   Soak sweetbreads, parboil until tender, remove stringy parts, dry, dip in egg and crumbs, fry in butter.

2. 2

   Pour sweet cream with seasoning into frying pan, boil, and pour over sweetbreads before serving.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 5. The excerpt below is the record exactly as published.

SWEETBREADS AND CHICKEN MOUSSE Parboil sweetbreads one half pound, chop and rub through a sieve (there should be one cup full), mix with one-half cup of cooked or raw chicken, rub through sieve. Add gradually white of one egg, and work until smooth, then add three-quarters of a cup of heavy cream. Line a buttered mold with mixture, and place in a pan of hot water, cover with a buttered paper, and bake until firm^ Serve with Hollandaise sauce. Fish made the same way, served with creamed oysters. Ham with bread crumbs, and filled in with spinach. FRIED CHICKEN Cut chicken up, sift a little flour over it, salt and pepper. Have lard boiling in fry- ing pan, drop chicken into this, fry until well browned and cooked through, from fifteen to MEATS 19 twenty minutes, according to size of the chicken. Pour off the top of the lard after all the chicken is fried leaving in the pan any gravy of the chicken that might remain. Put in cup of cream or milk with butter and flour enough to thicken a little* Season with salt and pepper. Serve with chicken. CHICKEN HASH Boil a young chicken as you would to make a salad, and when done, cut up. Take some mashed Irish potatoes, line a small baking dish, and put in the oven to brown. To one pint of sweet milk add two tablespoonfuls of butter, and flour enough to thicken. Add some chopped parsley and onions, salt and pepper to taste, then put into this sauce the chicken, mixing thoroughly. Pour into dish of brown potatoes and serve at once. Do not put in the oven after the hash is put in this dish. CHICKEN CROQUETTES Mince chicken as fine as possible and sea- son with pepper, salt and nutmeg; one small 20 SOUTHERN RECIPES onion chopped very fine, one set of brains, one large tablespoonful of butter, two large tablespoonfuls of flour, one tumbler of milk, mix and boil. Stir this in the meat adding a little chopped parsley; put on ice. When cold take a spoonful of the mixture, shape, roll in bread crumbs and put on ice for half an hour. Then roll in yolk of egg and bread crumbs again and put by till ready to fry. BIRDS (IN CHAFING DISH) Split birds open as for broiling and to one dozen sprinkle half a dozen small red pep- pers cu^ fine with scissors. Place in dish, breast down, with salt to taste. On each bird place one inch square of butter, then pour in half a teacup of broth (or hot water), cover and steam until butter is melted, then add the following preparation: Put in a tumbler two tablespoonfuls of Wor- cestershire sauce, juice of one lemon and fill tumbler with port wine. After cooking for half an hour, add two cans of small mush- rooms. If birds are young, about two hours' MEATS 21 time will be required to cook them. When thoroughly cooked and just before serving, add one teacup of cream thickened with flour, CALVES' HEARTS Take two calves' hearts, wash them well, put them to soak for twenty-four hours, well covered with one part vinegar and two parts water, with a light sprinkle of salt. When ready to cook, wash them again and fill the cells with grated bread crumbs and minced bacon seasoned with a little onion juice, pap- rika and salt. Lay strips of bacon on the hearts and bake until done. Serve with brown gravy. WHITE STEW (TERRAPIN} Beat to a smooth paste the yolks of six hard-boiled eggs with one tablespoonful of butter; then add half a pint of sweet cream and two wine glasses of wine, the peel of one lemon, a little nutmeg, salt, cayenne pepper to taste. The terrapin must be prepared as for soup and thoroughly drained; cook in a chafing dish, pouring the dressing over the 22 SOUTHERN RECIPES meat. Let it only come to a boil, but stir continuously to prevent scorching. SWEETBREADS Soak them In salt water for about an hour, then parboil until tender, take out the stringy parts, put them in water for a few moments, dry them in a towel, dip in egg and crumbs and fry brown in butter. When they are done, put on a dish, pour into a frying pan a large cup of sweet cream, a little pepper and salt, a little green parsley chopped fine, dust in a very little flour

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