Sweetbreads in White Sauce

Ingredients

• Sweetbreads
• i oz. of butter
• i oz. of flour
• 2 tablespoonfuls of cream
• flavour with lemon
• cayenne
• salt

Method

1. 1

   Wash the sweetbreads in cold water.

2. 2

   Place them in a pan of cold water with a little salt and a squeeze of lemon juice.

3. 3

   Bring to a boil, and throw away the water.

4. 4

   Place them in a pan with a little well-flavoured white stock, and stew very gently for about half an hour.

5. 5

   Melt the butter in a pan.

6. 6

   Add the flour and about half a pint of the stock they have been stewed in, and well mix.

7. 7

   Flavour with lemon and cayenne and salt, and add the cream.

8. 8

   If liked, oysters may be added.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 41. The excerpt below is the record exactly as published.

Sweetbreads in White Sauce — Wash them in cold water. Place them in a pan of cold water with a little salt and a squeeze of lemon juice. Bring to a boil, and throw away the water. Place them in a pan with a little well-flavoured white stock, and stew very gently for about J hour. Melt i oz. of butter in a pan. Add i oz. of flour and about \ pint of the stock they have been stewed in, and well mix. Flavour with lemon and cayenne and salt, and add 2 tablespoonfuls of cream

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