Sweetbreads with Peas

Ingredients

• Can of peas
• Three small sweetbreads
• One teaspoonful of butter
• One-half pint of stock broth
• Celery leaf
• Salt
• White pepper
• One-half teaspoonful brown flour

Method

1. 1

   Stand the sweetbreads in cold water for an hour; then parboil and remove rough edges, membranes, sinews, etc.

2. 2

   Put in cold water and keep on ice until wanted.

3. 3

   Put into the chafing dish the butter and the sweetbreads.

4. 4

   When the butter has been absorbed add stock and the celery leaf, chopped fine, salt, pepper, and browned flour.

5. 5

   Turn the sweetbreads.

6. 6

   When reduced one-half, it is ready.

7. 7

   Warm peas in the chafing dish with salt, pepper, and a tablespoonful of butter.

8. 8

   Serve together.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.

SWEETBREADS WITH PEAS (Both). Can of peas. Three small sweetbreads. One teaspoonful of butter. One-half pint of stock broth. Celery leaf. Salt. White pepper. One- half teaspoonful brown flour

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