Sweetbreads Larded and Baked

Ingredients

• four very thin pieces of pork
• spread with butter
• dredge with salt
• dredge with pepper
• dredge with flour
• One pint of cream sauce

Method

1. 1

   After cleaning the sweetbreads, draw through each one four thin pieces of pork.

2. 2

   Boil in hot water for twenty minutes.

3. 3

   Remove, spread with butter, dredge with salt, pepper, and flour, and bake for twenty minutes in a quick oven.

4. 4

   Serve with green peas and pour cream sauce around the edge of the dish.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 97. The excerpt below is the record exactly as published.

Sweetbreads Larded and Baked. When the sweetbreads have been cleaned, draw through each one four very thin pieces of pork (about the size of a match) . Drop them into cold water for five or ten minutes, then into hot water, and boil twenty minutes. Take out, spread with butter, dredge with salt, pepper and flour, and bake twenty minutes in a quick oven. Serve with green peas, well drained, seasoned with salt and butter, and heaped in the centre of the dish. Lay the sweetbreads around them, and pour a cream sauce around the edge of the dish. Gar- nish with parsley. One pint of cream sauce

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