Sweetbreads (a la Dauphine)

Ingredients

• two perfectly fresh sweetbreads
• half a pint of strong brown gravy
• a large carrot sliced
• a moderate-sized onion
• a little salt

Method

1. 1

   Soak the sweetbreads in cold water for two hours, changing the water occasionally.

2. 2

   Put them into boiling water, and let them simmer gently until they are firm without being hard.

3. 3

   Put them in cold water for a few minutes, dry them, and lard them evenly with thin strips of fat bacon.

4. 4

   In a small stewpan, butter the inside, add sliced carrot and onion, lay bacon on the vegetables, then add sweetbreads and gravy.

5. 5

   Sprinkle salt, stew with gentle fire, baste frequently until lightly browned.

6. 6

   Trim sweetbreads, place on a dish with bacon underneath, strain gravy over them, and serve with dressed sorrel or tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1943. The excerpt below is the record exactly as published.

Sweetbreads (a la Dauphine). — Take two perfectly fresh sweetbreads. Let them soak in cold water for two hours, changing the water occasionally. Put them into boiling- water, and let them simmer gently until they are finn without being hard. Put them in cold water for a few minutes, dry them, and lard them evenly with thin strips of fat bacon. Take a small stewpan which has belonging to it a lid to bold live embers. Butter the in- side, and put into it a large carrot sliced and a moderate-sized onion. Lay one or two slices of bacon on the vegetables, then put in the sweetbreads, together with half a pint of strong bro-wn gravy. Sprinkle a little salt

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