Sweetbreads and Mushrooms

Ingredients

• Wash the sweetbreads, be sure they are quite fresh
• Break an egg on a plate
• with a little salt
• with a little pepper
• grated nutmeg
• cover well with bread crumbs
• Put into the pan a dessertspoonful of rice flour
• Add half a pint of good brown stock
• flavour with a teaspoonful of ketchup
• the same of Harvey’s sauce
• Season with salt and pepper to taste
• Season with salt and pepper to taste

Method

1. 1

   Wash the sweetbreads, boil them for ten minutes, then put them into cold water.

2. 2

   Tear into neat pieces, dry them, and toss in a mixture of beaten egg, salt, pepper, and nutmeg.

3. 3

   Coat with bread crumbs and let stand for twenty minutes.

4. 4

   Fry in hot butter until pale brown.

5. 5

   Cook mushrooms in the same pan, then dish sweetbreads in the center and mushrooms around.

6. 6

   Pour over a sauce made from rice flour, brown stock, ketchup, and Harvey's sauce.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 100. The excerpt below is the record exactly as published.

Sweetbreads and Mushrooms. Wash the sweetbreads, be sure they are quite fresh ; boil them ten minutes ; put them into cold water. Remove any pieces of fat. Tear them into neat pieces with two silver forks ; dry them in a cloth. Break an egg on a plate ; beat it slightly with a little salt, pepper, and grated nutmeg; toss each piece well in this preparation, then cover well with . bread crumbs ; allow them to stand twenty minutes, and give . - > them a second coating of egg and bread crumbs. Fry them 'i DOMESTIC COOKERY. i8r in hot butter very slowly to a pale brown on both sides; they must be thoroughly cooked. Remove them from the pan, and put into it some mushrooms peeled ; if large, break them. Add a little salt and pepper. Cook them ten minutes. Dish the sweetbreads in the centre of a hot dish, and the mushrooms round. Pour over them a good brown sauce made in the pan in which they have been cooked, as follows : — Put into the pan a dessertspoonful of rice flour. Add half a pint of good brown stock ; stir till boiling ; flavour with a teaspoonful of ketchup, the same of Harvey’s sauce. Season with salt and pepper to taste

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