Sweetbreads (au Gratin)
From Cassell's dictionary of cookery, 1892
Serves 2
Serve when hot throughout.
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 1944. The excerpt below is the record exactly as published.
Sweetbreads (au Gratin). Second dress- ing.— Take the remains of sweetbreads which have been stewed in white or bro-wn sauce. Put them in a pie-dish, pour the cold sauce over them, and cover the surface with finely-grated bread-crumbs. Lay little pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.