Sweetbreads (Larded)

Ingredients

• 2 or 3 heart sweetbreads
• Bunch of sweet herbs
• ½ pint stock
• ½ lb. bacon
• Salt
• pepper
• 1 carrot
• 1 onion
• A few sprigs of parsley
• ½ oz. flour
• 1 oz. butter

Method

1. 1

   Steep the sweetbreads in cold water 2 hours, changing the water several times; drop them in boiling water 3 minutes, lift out into cold water for 15 minutes; drain, and remove the skin and fat, press them for half an hour between two plates, divide the bacon into neat lardoons and lard them; put all the vegetables (sliced) at the bottom of a pan, lay on top the sweetbreads, pour round the stock, and simmer slowly half an hour.

2. 2

   Melt the butter in another pan, add the flour and stock from sweetbreads, boil 3 minutes, dish the sweetbreads, and strain over the sauce.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 14. The excerpt below is the record exactly as published.

SWEETBREADS (Larded). 2 or 3 heart sweetbreads Bunch of sweet herbs £ pint stock \ lb. bacon Salt and pepper 1 carrot 1 onion A few sprigs of parsley £ oz. flour 1 oz. butter

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