Sweetbreads and Mushrooms

Ingredients

• a can of mushrooms
• two tablespoonfuls of butter
• two of flour
• a pint of milk
• a level teaspoonful of salt
• a saltspoonful of white pepper

Method

1. 1

   When cold, pick apart the sweetbreads, rejecting the membrane.

2. 2

   Drain, wash, and chop fine the mushrooms.

3. 3

   Rub together the butter and flour; add milk and stir until boiling.

4. 4

   Then add salt, pepper, sweetbreads, and mushrooms.

5. 5

   Cover and stand over hot water for twenty minutes.

6. 6

   Serve in a border of rice.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

a can of mushrooms and add them to the sweet- breads. Rub together two tablespoonfuls of but- ter and two of flour ; add a pint of milk, and stir until boiling. Then add a level teaspoonful of salt, a saltspoonful of white pepper, and the sweet- breads and mushrooms. Cover and stand over My Best 250 Recipes 35 hot water for twenty minutes. Serve in a border of rice. CROWN ROAST Trim the bones of a rack of mutton the same as for 'Trenched" chops; cut through almost to the skin and fold around, skin side in, making a crown of the upper part ; fastening it in shape with twine and skewers. Bake in a quick oven for three-quarters of an hour, basting frequently. While it is baking, boil and mash six potatoes and heat a can of peas. When the roast is done remove the fastenings and dish it. Put the mashed potatoes in the centre, using a pastry-bag with a star tube for garnishing the top, and put the peas around the outside of the dish. FRENCH CHOPS WITH MUSHROOMS Remove the lean portion from twelve mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoonful of butter, a level teaspoonful of salt and a saltspoonful of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon- ful of flour with a little milk, add it to the mush- rooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted a round of bread for each chop ; arrange on a heated platter. Place 36 My Best 250 Recipes the chops on the toast, dust them with salt and pepper, pour the mushroom sauce over and send them to the table. STEAK A LA BORDELAISE Trim a large inch-and-a-half-thick porter- house steak. Rub together a tablespoonful of butter and one of flour, add a pint of good strong stock, a tablespoonful of chopped onion, a bay leaf, a saltspoonful of celery seed, a level tea- spoonful of salt and a saltspoonful of pepper. Bring to the boil and simmer gently for thirty minutes. Bake ten large mushrooms for ten minutes, add them to the sauce, and cover and stand it over hot water while you broil the steak quickly on each side until it is seared, then slowly for twenty minutes. Dish it on a hot platter, dust with salt and pepper. Add a tablespoonful of butter to the sauce, lift the mushrooms, place them over the top of the steak and pour the sauce over all. EGYPTIAN CANNELON Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and two tablespoon fuls of My Best 250 Recipes 37 grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking-pan, add a cupful of stock and a tablespoonful of butter. Bake and baste, over the paper, for three-quar- ters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoonfuls of butter and two of flour

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