Sweetbreads Stewed

Ingredients

• a pair of large sweetbreads
• a little salt
• two whole peppers
• two whole cloves
• a small piece of bay leaf
• yolks of two eggs
• a gill of cream
• a teaspoonful of flour
• two tablespoonfuls of cold milk or cream

Method

1. 1

   Parboil sweetbreads, trim, cut into pieces, simmer with water and seasonings for 45 minutes.

2. 2

   Remove sweetbreads, mix yolks with cream and flour, add broth, thicken without boiling, return sweetbreads, and serve hot.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 17. The excerpt below is the record exactly as published.

SWEETBREADS STEWED. with them a butter sauce, or green pease, string beans, or a puree of spinach or sorrel. Sweetbreads Stewed. — Parboil a pair of large sweetbreads, then trim off the ragged parts and sinews, and cut them into neat pieces. Put them into a saucepan with just water enough to cover them ; add a little salt, two whole peppers, two whole cloves, and a small piece of bay leaf. Simmer three-quarters of an hour. Remove the sweetbreads and the seasoning. Beat up the yolks of two eggs with a gill of cream ; while beating, add the broth in spoon- fuls, and also add a teaspoonful of flour which has been mixed with two tablespoonfuls of cold milk or cream

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