Sweetbreads with Asparagus Tips

Ingredients

• three pairs of large sweetbreads
• two quarts of cold water
• one good-sized onion, sliced
• two cloves
• three sprigs of parsley
• one bay-leaf
• one-half tablespoonful of salt
• one-half pint of good beef broth
• two gills of broth
• two tablespoonfuls of fresh butter
• one jar or can of the best asparagus tips

Method

1. 1

   Soak sweetbreads in lukewarm water for one hour.

2. 2

   Remove fat and skin, rinse, and boil in cold water with onion, cloves, parsley, bay-leaf, and salt for ten minutes.

3. 3

   Plunge in cold water, drain, and cook in beef broth until absorbed.

4. 4

   Add more broth and cook until reduced.

5. 5

   Prepare asparagus tips, warm them in gravy, and arrange on a platter with sweetbreads.

6. 6

   Stir butter into the gravy and pour over sweetbreads.

7. 7

   Serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 429. The excerpt below is the record exactly as published.

Sweetbreads with Asparagus Tips. — Put in lukewarm water for one hour three pairs of large sweetbreads. Remove all the fat and skin with the utmost care ; do not leave the slightest particle of them; this is a very im- portant point. Rinse them well in cold water, and put them in a sauce- pan with two quarts of cold water, one good - sized onion, sliced, two cloves, three sprigs of parsley, one bay-leaf, one-half table-spoonful of salt. Boil ten minutes, remove, and plunge them in cold water. Drain well and put them in a flat sauce- pan with one-half pint of good beef broth. Cook them over a slow fire until all the broth is absorbed ; turn them over once, taking care not to break them. They must become of a light - brown color. Add again two gills of broth ; cook till reduced to half ; place the sweetbreads on. a warm platter. Procure one jar or can of the best asparagus tips, remove them with care, and dip them one by one in cold water. Lay them on a clean 38 BREADS napkin to drain. Cut them two inches long, and put, just long enough to warm, in the gravy remaining irom the sweetbreads. Arrange them on one side of the platter. Remove the saucepan from the fire, and add two table-spoonfuls of fresh butte

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