Sweetbreads with Calf’s Brains

Ingredients

• 2 sweetbreads
• ½ lb. bread crumbs
• 1 tablespoonful minced parsley
• 2 eggs
• 1 bay leaf
• ½ pint white stock
• Blade of mace
• 1 set of calf’s brains
• ½ lb. thinly cut boiled ham
• 4 button mushrooms
• ½ onion
• Bunch of sweet herbs
• 1 oz. butter
• 1 oz. flour

Method

1. 1

   Soak the brains in some salt and water for two hours, remove the skin; put them into a pan with the stock, onion, mace, bay leaf, sweet herbs, and button mushrooms; bring slowly to the boil, and simmer gently five minutes; remove the brains and rub through a wire sieve, also the mushrooms; mix with them a little seasoning and the yolk of egg; soak the sweetbreads 2 hours in lukewarm water, drop in boiling water for one minute, take out and immerse in cold water for a minute, then put them in the stock in which the brains have been boiled, and simmer slowly 15 to 20 minutes; remove and press until cold; cut in neat slices about ½ inch thick, thickly cover one side with the brains, &c.; mix with the crumbs the parsley and a little salt and pepper, beat up an egg, and entirely cover each piece of sweetbread; roll in the bread crumbs and fry in smoking hot fat a light gold; drain on soft paper, cut a round of bread about two inches thick, 8 inches long, and 5 inches wide, take out the centre, fry this in hot fat, place in the centre of the dish, arrange the sweetbreads neatly round, with a thin piece of ham between each, stamped out the same size as the sweetbread, and warmed in the stock; fill the centre with any seasonable vegetable, or any of the brain puree that may be left, and pour round a white sauce.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 14. The excerpt below is the record exactly as published.

SWEETBREADS with Calf’s Brains. 2 sweetbreads £ lb. bread crumbs 1 tablespoonful minced parsley 2 eggs 1 bay leaf § pint white stock Blade of mace 1 set of calf’s brains £ lb. thinly cut boiled ham 4 button mushrooms £ onion Bunch of sweet herbs 1 oz. butter 1 oz. flour Soak the brains in some salt and water for two hours, remove the skin ; put them into a pan with the stock, onion,

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