Sweetbreads with Peas
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 28. The excerpt below is the record exactly as published.
Sweetbreads with Peas. — Put into the lower dish (hot-water dish) a walnut of butter, and turn in this three or four small sweetbreads, which have first been in cold water, parboiled, and the tough 88 The Bachelor and the Chafing-dish. parts removed. Add half a pint of beef gravy, a chopped celery-leaf, and season with salt and pep- per— or celery salt may be used instead of the leaf. Put in half a teaspoon of browned flour. Now put the blazer over this dish, into which has been emptied a can of French peas and a tablespoon of butter
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