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Sweetbreads with Mushroom Sauce
From The Cook County cook book, 1912
Serves 1
Pour sauce over sweetbreads before serving.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 237. The excerpt below is the record exactly as published.
SWEETBREADS WITH MUSHROOM SAUCE.— Lay the sweetbreads in cold, salted water for an hr., take out all the stringy parts, and lay in clear water for a short time. Dry on a towel, dip in beaten ^^% and bread crumbs, rolled fine, and fry brown in but- ter, lay in a hot disli. For the Sauce.— Pour a cup of cream or rich milk in a stew- pan, add a piece of butter, pepper, salt, a little parsley, and a very little thickening, then add a can of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.