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Sweetbreads Stewed
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 31. The excerpt below is the record exactly as published.
Sweetbreads Stewed. Wash the sweetbreads and blanch them in boiling water for a few minntes only, take them out and lay them in eold water for ten minutes; then put them in a sauoe-pan with broth enough to cover them, stew until tender ; add to th<mi a pieoe of butter the size of an egg mixed to a paste with a tablespoonfU of flour, a bunch of parsley chopped, and a large oofFee-eup of oream
Cook this with the app: pantry check, scaling, and the assistant.