Sweetbreads, Baked

Ingredients

• the sweetbreads
• soak the sweetbreads in cold water for two hours
• boiling water
• beaten egg
• bread-crumbs
• about two ounces of butter

Method

1. 1

   Soak sweetbreads in cold water for two hours, changing water once or twice.

2. 2

   Boil for five minutes until firm but not hard.

3. 3

   Drain and cool in cold water.

4. 4

   Brush with beaten egg, roll in bread-crumbs, sprinkle with clarified butter, and bread-crumb again.

5. 5

   Bake in a tin with butter, baste until done and browned.

6. 6

   Serve on hot toast with brown gravy.

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.

boiling- water, and let them simmer gently until they are finn without being hard. Put them in cold water for a few minutes, dry them, and lard them evenly with thin strips of fat bacon. Take a small stewpan which has belonging to it a lid to bold live embers. Butter the in- side, and put into it a large carrot sliced and a moderate-sized onion. Lay one or two slices of bacon on the vegetables, then put in the sweetbreads, together with half a pint of strong bro-wn gravy. Sprinkle a little salt over them, and stew with a gentle fire under them and plenty of heat on the top. Baste frequently with the gra\y until the sweetbreads are lightly browned. Add more gravy as it is necessary. Trim the sweetbreads neatly, put them on a dish -with the bacon under them, strain the gravy upon them, and send dressed sorrel or endive or tomato sauce to table with them. Time to stew the sweetbreads, three-quarters of an hour. Probable cost, Is. 6d. to 5s. each. Sufficient for a small dish. Sweetbreads (a la Maitre d' Hotel). — Soak, blanch, cool, and trim the sweetbreads in the usual way. Lay them in a saucepan, and barely cover them with good veal gra-vy. Let them stew gently until done enough. Lay them on a hot dish, and have the sauce ready prepared to pour over them. This sauce may be made as follows : — Take half a pint of good melted butter. Let it simmer a few minutes, and skim it well, then stir into it a dessert- spoonful of chopped parsley, the strained juice of a small lemon, and a little salt and cayenne. Take the sauce from the fire, let it cool a minute, stir into it until dissolved a small piece of fresh butter, and it will be ready for use. Time to simmer the sweetbread, three-quaiters of an hour. Sufficient, a fine large sweetbread for two persons. Probable cost. Is. 6d. to 5s. 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, and bake in a well-heated oven. When the pastry is done enough the pie wiU be ready for serving. 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- juice may be added at the last moment. Time to stew, about half an hour. 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 here ! and there on the top, and put the dish in a I brisk oven. When it is hot throughout it is ! done enough. If the top is not brightly browned, a salamander or red-hot shovel may be held over it to make it so. Sweetbreads, Baked. — Soak the sweet- breads in cold water for two hoiirs, and change the water once or twice dm-ing the time. Throw them into boiUng water, and let them simmer gently for five minutes or more, till they are firm and round, but not hard. Take them up, drain them, and throw them into cold water to cool. Brush them over in every part -with beaten egg, roU them in bread-crvmibs, sprinkle clarified butter upon them, and bread-crumb them again. Put them in a baking-tin -with about two ounces of butter, and bake in a well-heated oven ; baste them till they are done enough and brightly browned. Take as many shces of hot toast as there are sweetbreads. Put them in a dish, lay the sweetbreads

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