Sweetbreads

Ingredients

• A sweetbread
• salt
• pepper
• egg
• bread-crumbed
• Crisp fried parsley
• Slices of lemon

Method

1. 1

   Parboil the sweetbread, cut into pieces, egg, breadcrumb, and fry until golden brown.

2. 2

   Arrange on a napkin with fried parsley in the center.

3. 3

   Serve with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 77. The excerpt below is the record exactly as published.

SWEETBREADS. 185 custard-mixture, &c. The allowance is two or three to each soup plate. Sweetbreads. A sweetbread is so tender if simply dressed that the attempt to improve it by braising only destroys its flavour. It should be parboiled as soon as it comes from the butcher, as it is liable to turn sour. Sweetbreads are a dainty and not very expensive dish in the country. They are so dear in towns as to be only used where cost is no object. The sweetbread is to be cut into pieces about three-quarters of an inch thick, egged, and bread- crumbed, and fried a golden brown. Crisp fried parsley must be ready. The pieces of sweetbread are dressed in a circle on a napkin, and the parsley is placed in the centre. Slices of lemon may be handed round or used as a garnish. If it is necessary to make a small quantity of sweetbread into a large number of rations, the best mode is to use them as filling for croustades. The croustade paste is placed in tins — oval, round, or lozenge-shaped, as best suits the dish on which they are to be arranged. The sweetbread is cut in dice, warmed in white sauce with button miushrooms, or truffles cut in dice, and the croustades are filled neatly and placed on a napkin on the entree dish. Lamb's fry is treated exactly like sweetbread — parboiled, fried, &c. 1 86 VEAL. Galantine of Breast of Veal. Bone the breast and spread it out as flat as possible on the board, pare off the meat at the ends so that the skin may project beyond ; take all the scraps of meat and chop small, add an equal weight of the fat of bacon — dice of tongue, truffles, pistachio nuts or, if liked, olives, pepper and salt

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