Sweetbreads with Orange

Ingredients

• Parboil the sweetbreads in salt water
• dip in melted butter
• and orange juice, in equal quantities
• sprinkle with salt
• and pepper
• place in a porcelain lined baking-dish
• basting several times with the orange and butter
• one tablespoonful of butter
• one heaping tablespoonful of flour
• one teacupful of chicken stock
• half teacupful of orange juice
• one finely chopped orange

Method

1. 1

   Parboil the sweetbreads in salt water; let cool, then slice, dip in melted butter and orange juice, in equal quantities.

2. 2

   Sprinkle with salt and pepper, and place in a porcelain lined baking-dish.

3. 3

   Bake for half an hour, basting several times with the orange and butter.

4. 4

   Make a brown dressing by browning slightly one tablespoonful of butter with one heaping tablespoonful of flour; to this add one teacupful of chicken stock and season with celery, salt and pepper; let boil two minutes; add half teacupful of orange juice, and one finely chopped orange, removing the seed only.

5. 5

   Arrange the sweetbreads on a dish, pour the sauce over them, and garnish with cress.

6. 6

   Serve while hot.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 76. The excerpt below is the record exactly as published.

Sweetbreads with Orange Parboil the sweetbreads in salt water ; let cool, then slice, dip in melted butter and orange juice, in equal quantities. 'Sprinkle with salt and pepper, and place in a porcelain lined baking-dish. Bake for half an hour, basting several times with the orange and butter. Make a brown dressing by browning slightly one table- spoonful of butter with one heaping tablespoonful of flour; to this add one teacupful of chicken stock and season with celery, salt and pepper; let boil two min- utes; add half teacupful of orange juice, and one finely chopped orange

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