Sweetbreads with Green Pease

Ingredients

• a lump of butter
• a little pepper
• a little salt

Method

1. 1

   Split each sweetbread in two, dredge with pepper and salt, then dip both sides in flour.

2. 2

   Melt butter in a frying pan, lay the sweetbreads in when it begins to froth, and cook until brown on both sides.

3. 3

   Serve with cooked green pease.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 162. The excerpt below is the record exactly as published.

Sweetbreads With Green Pease- Have the sweetbreads previously cooked and pressed vNo. 558.) Split each in two, dredge with a little pepper and salt then dip both sides in flour. Put a lump of butter in a frying pan to melt over the fire and lay the sweetbreads in when it begins to froth. Cook them a nice brown on both sides. Have green pease ready cooked and season with salt only. Serve one sweet- bread to each dish, placed diagonally with a spoonful of pease across each end and a tea^spoonful of the butter they were fried in {beuerre noir) for sauce. SAN JFRANCISCO HOTEL GAZETTE'S 30 560— To Cook Green Pease. Hard water is the best to boil them in as it preserves the green color. If they take more than half an hour to cook it shows that they are not worth the name of green pease. Very few people gather pease young enough to be at their prime or seem to know how great the difference can be. We get pease from the garden, as good and better than the finest French canned pease, by taking them early. Have the water boiling when you put the pease in, and a little salt

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