Sweetbreads, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
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 1944. The excerpt below is the record exactly as published.
Sweetbreads, Broiled.— Take moderate sized sweetbreads and prepare them in the. ! usual way. Stew them in. good stock till they I are done enough. Then drain them, and press 1 them between two dishes tiU cold. Split them SWE (948 ) SWE in halves and trim them neatly; brush them over with butter, and broil them over a clear but very gentle fire. Have a plate with clarified butter
Cook this with the app: pantry check, scaling, and the assistant.