Sweetbreads Larded and Baked
From Kirmess cook book, 1907
Serves 2
One pint of cream sauce is sufficient for 8-10 sweetbreads.
Presented as published in 1907. 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 Kirmess cook book (1907), page 47. The excerpt below is the record exactly as published.
SWEETBBEADS LABDED AND BAKED. Mrs, George T. Smith. 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, season with salt and butter, and heaped in the center of the dish. Lay the sweetbreads around them and pour a cream sauce around the edge of the dish. Garnish with parsley. One pint of cream sauce
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