Sweetbreads Roasted

Ingredients

• Parboil and put into cold water
• basting with butter
• add to the dripping half a cup of hot water
• a teaspoonful of browned flour
• the juice of half a lemon

Method

1. 1

   Roast sweetbreads in a dripping-pan, basting with butter and water until browned.

2. 2

   Roll in beaten egg and cracker crumbs, return to the fire for ten minutes, basting twice with melted butter.

3. 3

   Serve with a sauce made from the dripping.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 447. The excerpt below is the record exactly as published.

SWEETBREADS ROASTED. Parboil and put into cold water for fifteen minutes ; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown ; then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a tea- spoonful of browned flour and the* juice of half a lemon

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