Sweetbreads (Fancy Method)

Name: Sweetbreads (Fancy Method)
Ingredients: Half a small onion; one slice of carrot; a little ham (fat and lean); A small bunch of sweet herbs; bay leaves; Add a tablespoonful of stock, Madeira, or sherry, according to taste

From Paper-bag cookery, 1911

For color and thick sauce, mix arrowroot with the vegetable and burnt-sugar coloring.

Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

weetbreads ( Fancy Method). — Half a small onion, one slice of carrot, a little ham (fat and lean), and a little of the trimming, all cut into small dice. A small bunch of sweet herbs and thyme, parsley and bay leaves. SOYER’S PAPER-BAG COOKERY 43 Put these on the bottom of the paper-bag, which should be well buttered. Lard your sweetbread (if desired). Round it put three or four mushrooms, two or three tomatoes (skinned and all seeds removed). Add a tablespoonful of stock, Madeira, or sherry, according to taste

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