Sweetbreads and Palates Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew, about half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Stewed. — Prepare both palates and sweetbreads in the usual way. Cut them into moderate - sized pieces, dredge flour upon them, and fry them in hot fat till they are lightly browned. Put them into a saucepan, and pour upon them as much of the liquor in which they are stewed as will barely cover them. Thicken the sauce with brown thickening, season with pepper, salt, grated lemon-rind and nutmeg, and add a glassful of sherry or madeira. Put the meat in a dish, and pour the sauce over it. If liked, a dessert-spoonful of vinegar or strained lemon- juic
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