Sweetbreads, Ragout of

Ingredients

• sweetbreads
• a pint of stock
• a sliced onion
• a sliced carrot
• a table-spoonful of mushroom ketchup
• a little piece of bacon-rind
• a little salt
• cayenne
• two allspice
• a spoonful of brown thickening

Method

1. 1

   Soak, blanch, and cool the sweetbreads, then simmer them in nicely-seasoned stock for half an hour.

2. 2

   Let them cool, cut them into pieces about an inch square, and half an inch thick, dry them perfectly, and flour them; then fry them in butter till they are brightly browned.

3. 3

   Put into a saucepan a pint of stock, add a sliced onion and a sliced carrot, both fried, a little piece of bacon-rind, a tablespoonful of mushroom ketchup, a little salt and cayenne, and two allspice.

4. 4

   Add a spoonful of brown thickening, and simmer the sauce for a quarter of an hour.

5. 5

   Strain it, and put the browned sweetbreads into it for a few minutes.

6. 6

   Place them on a dish, and pour the sauce over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1948. The excerpt below is the record exactly as published.

Sweetbreads, Ragout of. — Soak, blanch, and cool the sweetbreads, then simmer them in nicely-seasoned stock for half an hour. Let them cool, cut them into pieces about an inch square, and haH an inch thick, dry them perfectly, and flour them ; then • fry them in butter till they are brightly browned. Put into a saucepan a pint of stock, add a sliced onion and a sliced carrot, both fried, a Little piece of bacon-rind, a table-spoonful of mush- room ketchup, a little salt and cayenne, and two allspice. Add a spoonful of brown thickening

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