Sweetbreads Fried in Pastry

Ingredients

• 1 lb. sweetbreads
• 2 onions
• 1 bay leaf
• 1 blade mace
• 1 tablespoonful of peppercorns
• 1 sprig of parsley
• 1 teaspoonful of salt
• ½ pint of thick white sauce
• hot fat

Method

1. 1

   Stew the sweetbreads with the onions, bay leaf, mace, peppercorns, parsley, and salt until tender (if lamb's sweetbreads are used they will require half an hour).

2. 2

   Take them out and press between two plates.

3. 3

   Make ½ pint of thick white sauce, using the stock in which the sweetbreads were stewed; flavour the sauce well.

4. 4

   Cut the sweetbreads into pieces as big as a five-shilling piece, dip in the white sauce so as to coat them well, enclose in rounds of very thin puff pastry, egg, and breadcrumb, and fry in hot fat.

5. 5

   Dish in a circle and place watercress in the centre, or fried parsley.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 29. The excerpt below is the record exactly as published.

Sweetbreads Fried in Pastry. Stew the sweetbreads with 2 onions, 1 bay leaf, 1 blade mace, 1 tablespoonful of peppercorns, 1 sprig of parsley, anc a teaspoonful of salt until tender (if lamb's sweetbreads i used they will require half an hour). Take them out and pr< between two plates. Make \ pint of thick white sauce, usl the stock in which the sweetbreads were stewed ; flavour t sauce well. Cut the sweetbreads into pieces as big as five-shilling piece, dip in- the white sauce «o as to coat th< well, enclose in rounds of very thin puff pastry, egg, a breadcrumb, and fry in hot fat

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