Sweetbreads, Braised
From The table, 1889
Serves 6
Serve with any sauce or garnishing desired.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 183. The excerpt below is the record exactly as published.
Sweetbreads, Braised. — Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bou- quet (No. 254). Sprinkle over them a pinch of salt, and cover them with a buttered paper. Reduce to a golden color, and moisten with half a pint of strong white broth
Cook this with the app: pantry check, scaling, and the assistant.