Sweetbreads and Palates, Pie of

Ingredients

• an equal number of sweetbreads and palates
• good brown gravy
• the well-pounded yolks of two hard-boiled eggs
• good pastry

Method

1. 1

   Prepare sweetbreads and palates in the usual way.

2. 2

   Stew until tender in brown gravy, lay in a dish.

3. 3

   Stir pounded yolks into the sauce and pour over the meat.

4. 4

   Cover with pastry and bake in a well-heated oven until the pastry is done.

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 and Palates, Pie of.— Take an equal number of sweetbreads and palates, and prepare them both in the usual way {see Sweetbreads and Ox Palates). Let them stew till tender in good brown gra-vy, and lay them in a dish. Let the sauce cool a little, stir into it the well-pounded yolks of two hard-boiled eggs, and pour it upon the meat. Cover the dish with good pastry

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