Sweetbreads Broiled

Ingredients

• a pair of sweetbreads
• a little fine olive oil

Method

1. 1

   Parboil sweetbreads, remove sinews, cut into slices, brush with olive oil, and broil until brown.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 17. The excerpt below is the record exactly as published.

Sweetbreads Broiled. — Parboil them, and remove all sinews. Pour over them cold water, and drain in a napkin. Cut them in long, not too thin, slices ; brush over them a little fine olive oil, and broil a dehcate brown. Serve 54 SWEETBREADS STEWED. with them a butter sauce, or green pease, string beans, or a puree of spinach or sorrel. Sweetbreads Stewed. — Parboil a pair of large sweetbreads, then trim off the ragged parts and sinews, and cut them into neat pieces. Put them into a saucepan with just water enough to cover them ; add a little salt, two whole peppers, two whole cloves, and a small piece of bay leaf. Simmer three-quarters of an hour. Remove the sweetbreads and the seasoning. Beat up the yolks of two eggs with a gill of cream ; while beating, add the broth in spoon- fuls, and also add a teaspoonful of flour which has been mixed with two tablespoonfuls of cold milk or cream ; beat all together thoroughly, and place on back of range until it thickens, but do not let it boil. Season the sweetbreads with salt and a dash of cayenne, add them to the sauce, and serve when quite hot. Sweetbreads with Scrambled Eggs. — Boil a pair of sweetbreads

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