Sweetbreads, Stewed

Ingredients

• two sweetbreads
• three-quarters of a pint of white stock
• a little pepper
• a little salt
• a small pinch of powdered mace
• four table-spoonfuls of cream
• a dessert-spoonful of lemon-juice

Method

1. 1

   Soak two sweetbreads for an hour.

2. 2

   Boil them quickly for ten minutes, and put them into cold water for twenty minutes.

3. 3

   Lay them in a saucepan, pour over them three-quarters of a pint of white stock, and add a little pepper and salt and a small pinch of powdered mace.

4. 4

   Let them simmer gently for half an hour.

5. 5

   Take them up, and put them in the oven to keep hot.

6. 6

   Thicken the gravy with a little flour and butter, let it boil, and when it is smooth stir in four tablespoons of cream.

7. 7

   Put the sweetbreads on a dish.

8. 8

   Add a dessert-spoonful of lemon-juice to the sauce, and pour it over.

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.

a little salt and cayenne, and two allspice. Add a spoonful of brown thickening, and simmer the sauce for a quarter of an hour. Strain it, and put the browned sweetbreads into it for a few minutes. Place them on a dish, and pour the sauce over them. Send rice boUed as for curry, or a little macaroni to table on a separate dish. Time, one hour, ex- clusive of the time taken in preparing the sweetbreads for dressing. Sweetbreads, Roast. — Soak the sweet- breads for a couple of hours, plunge them into boiling water, boil them quickly for five or ten minutes, and throw them into cold water. Simmer them gently for twenty minutes, dry them, dip them in clarified butter, and cover them with highly-seasoned bread-crumbs. Put a small skewer through them, and tie them on a spit. Roast them gently before a clear fire, and baste industriously during the process. Serve on a hot dish, which should be gar- nished with parsley and cut lemon. Brown sauce or mushroom sauce may be sent to table with the sweetbreads. If liked, the sweetbreads can be roasted in a Dutch oven before the fire, in- stead of being tied to a spit. They wiU need to be basted liberally, and to be turned about that they may be equally browned. Time, about twenty minutes to simmer the sweetbreads ; half an hour to roast them. Sweetbreads, Stewed. — Soak two sweetbreads for an hour. Boil them quickly for ten minutes, and put them into cold water for twenty minutes. Lay them in a saucepan, pour over them three-quarters of a pint of white stock, and add a little pepper and salt and a small pinch of jiowdered mace. Let them simmer gently for half an hour. Take them up, and put them in the oven to keep hot. Thicken the gravy with a little flour and butter, let it boil, and when it is smooth stir in four table-spoonfuls of cream. Put the sweet- breads on a dish. Add a dessert-spoonful of lemon- juice

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