Sweetbreads with Mushrooms

Ingredients

• two fine sweetbreads
• thin strips of fat bacon
• a carrot
• a turnip
• a small onion
• a few sticks of celery
• as much stock as will barely cover them
• a little salt
• cayenne
• a small lump of sugar
• the thin rind of half a lemon
• as much grated nutmeg as will lie on a threepenny-piece
• a small blade of mace
• four allspice
• half a wine-glassful of brandy
• a dozen small mushrooms

Method

1. 1

   Soak, blanch, and trim sweetbreads, lard with bacon.

2. 2

   Fry carrot, turnip, onion, and celery until browned.

3. 3

   Drain fat, add sweetbreads, cover with stock, add salt, cayenne, sugar, lemon rind, nutmeg, mace, allspice, and brandy.

4. 4

   Boil, skim, and simmer until done.

5. 5

   Add cleaned mushrooms to gravy, add tarragon vinegar and thickening, simmer with sweetbreads for 10-15 minutes, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1949. The excerpt below is the record exactly as published.

Sweetbreads with Mushrooms. — Soak, blanch, and trim two fine sweetbreads, and lard them evenly with thin strips of fat bacon. Slice a carrot, a turnip, a small onion, and a few sticks of celery, and fry these vegetables in hot fat till they are lightly browned. . Drain away the fat, put the sweet- breads upon the vegetables, and add as much stock as will barely cover them, together with a little salt and cayenne, a small lump of sugar, the thin rind of half a lemon, as much grated nutmeg as will lie on a threepenny-piece, a smaU blade of mace, four allspice, and half a wine-glassful of brandy. Let the sauce boil quickly, skim carefully, and then simmer the sweetbreads till done enough. Take them up, put a little piece of fresh butter on each, and place them in the oven to keep them hot. Put into the gravy a dozen small mushrooms

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