Sweetbreads, Browned

Ingredients

• as much good and nicely-flavoured stock as will barely cover them
• a good slice of fresh butter
• flavour with mushroom ketchup
• add a tablespoonful of light wine

Method

1. 1

   Soak, blanch, and stew the sweetbreads in stock for half an hour.

2. 2

   Transfer to a saucepan with melted butter and brown them evenly.

3. 3

   Thicken the stock with brown thickening, flavour with mushroom ketchup and lemon-juice, and add light wine.

4. 4

   Serve the sweetbreads on a dish with sauce poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1945. The excerpt below is the record exactly as published.

Sweetbreads, Browned.— Soak, blanch, and stew the sweetbreads in as much good and nicely-flavoured stock as will barely cover them. When they have sinunered about half an hoirr, take thorn up, and put them into a round saucepan just large enough to hold them with a good sHce of fresh butter which is melted and just beginning to brown. Turn the sweetbreads over and over till they are equally and brightly browned in every part. Keep them hot by the side of the stove. Thicken the stock in which they were boiled with brown thickening. Flavour with mush- room ketchup and lemon- juice, and add a table- spoonful of light Avi

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