Sweetbreads and Mushrooms

Ingredients

• a nice, large pair of sweetbreads
• half a jar of French button mushrooms
• put them in half pint water
• a tablespoon of flour
• a large piece of fresh, sweet butter
• a half cup of cream

Method

1. 1

   Soak sweetbreads in salt water for an hour, wash, and boil until done.

2. 2

   Cut into small pieces.

3. 3

   Boil mushrooms in water for five minutes, add sweetbreads, and boil for ten minutes.

4. 4

   Rub flour in butter until smooth, stir in cream, pour over mushrooms and sweetbreads, season, and boil for five minutes.

5. 5

   Serve immediately in a hot dish.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 15. The excerpt below is the record exactly as published.

SWEETBREADS AND MUSHROOMS. BY MRS. J. N. HUSTON. (Wife of the Treasurer of the United States.) j|AKE a nice, large pair of sweetbreads, trim off the ears and soak in salt water for an hour ; t> wash in cold water, and boil until done. When cold, cut into small pieces ; take half a jar of French button mushrooms, slice and put them in half pint water and boil five minutes; add the sweet- breads and boil ten minutes. Eub a tablespoon of flour in a large piece of fresh, sweet butter, size of an egg, until smooth, and stir into it a half cup of cream

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