Sweetbreads with Brown Sauce

Ingredients

• For two pairs of sweetbreads
• one pint of clear brown stock
• two level table-spoonfuls of corn-starch
• three table-spoonfuls of butter
• a clove
• a piece of carrot
• of onion
• and of celery
• one teaspoonful of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Clean sweetbreads, soak in water for an hour, then cook in boiling water for twenty minutes.

2. 2

   Cool in cold water, rub with butter, and season.

3. 3

   Cook in a hot oven for twenty minutes, basting with brown sauce every five minutes.

4. 4

   To make the sauce, heat stock, vegetables, and clove, then mix corn-starch with water and stir into the mixture.

5. 5

   Cook for a quarter of an hour, add butter, salt, and pepper, simmer, and strain.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 171. The excerpt below is the record exactly as published.

one teaspoonful of salt, a grain of pepper, and a table-spoonful of vinegar. After soaking the brains in warm water for two hours, free them from the skin and large fibres, and wash them in cold water. Tie them loosely in a piece of thin muslin, and, putting them into a saucepan, pour in enough boiling water to cover them. Add the spoonful of vinegar, and then boil gently for half an hour. At the end of that time take them from the boiling water, and plunge into cold water; and when they get cold, drain them, and cut them into small pieces. Put the butter into a small frying-pan, and when it gets hot, and before it turns brown, add the flour. Stir until smooth and frothy ; then gradually add the milk. When this mixture boils up, add the chopped parsley, onion juice, and half the pepper and salt. Sprinkle the remainder of the seasoning on the brains. Beat the egg 328 MISS PARLOA'S KITCHEN COMPANION. till light, and mix it with the brains. Put a thin layer of crumbs on the bottom of an escalop dish, then spread a layer of brains (using half the entire quantity), next add half the sauce, and finally add a thin layer of crumbs. Now put in second layers of brains and sauce, and finish by using the remainder of the crumbs. Bake in a moder- ate oven for twenty minutes. It makes the dish richer, but less delicate, to cut a generous table-spoonful of but- ter into bits, and strew these upon the top layer of crumbs. Sweetbreads with Brown Sauce. For two pairs of sweetbreads the following-named materials will be required : one pint of clear brown stock, two level table-spoonfuls of corn-starch, three table-spoonfuls of butter, a clove, salt and pepper for seasoning, and a piece of carrot, of onion, and of celery, each about an inch square (bear in mind that these are not expected to be cubes, but simply pieces about an inch square). Clean the sweetbreads, and soak them in a pan of water for an hour or more ; then put them in a stew-pan, with boiling water enough to cover, and cook for twenty minutes. At the end of that time take them up, and put them in cold water for two minutes. On removing them from the cold water, rub a table-spoonful of butter over them, and dredge with salt and pepper. Cook in a hot oven for twenty minutes, basting with brown sauce every five minutes. Brown Sauce. — To make the sauce, put into a stew-pan the stock, vegetables, and clove already mentioned, and heat the mixture to the boiling-point. Mix the corn- starch with five table-spoonfuls of water, and stir into the mixture in the stew-pan. Cook for a quarter of an hour ; then add two table-spoonfuls of butter, one tea- spoonful of salt, and one-eighth of a teaspoonful of pepper

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