Sweetbreads and Kidney

Ingredients

• Three small Sweetbreads
• Half a pound of Ox-kidney
• One pound of Mushrooms
• Four ounces of Butter
• One pint of White Stock
• One tablespoonful of Worcester Sauce
• One dessertspoonful of Flour
• Half a teaspoonful of made Mustard
• Salt.

Method

1. 1

   Blanch and trim the sweetbreads and kidney.

2. 2

   Cut the kidney into thick slices and place on a tin with the sweetbreads, put some small pieces of butter on top and cook in the oven for twenty minutes.

3. 3

   Skin the mushrooms, remove the stalks and fry in two ounces of butter.

4. 4

   Pour the stock into a saucepan, add the kidney and sweetbreads and simmer for half an hour.

5. 5

   Add the sauce to the stock, thicken with flour, season with salt and add the mustard.

6. 6

   Boil for five minutes and add the mushrooms.

7. 7

   Serve very hot.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 24. The excerpt below is the record exactly as published.

SWEETBREADS AND KIDNEY Ingredients : Three small Sweetbreads Half a pound of Ox-kidney One pound of Mushrooms Four ounces of Butter One pint of White Stock One tablespoonful of Worcester Sauce One dessertspoonful of Flour Half a teaspoonful of made Mustard Salt.

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