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Sweetbreads with Tomatoes
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 25. The excerpt below is the record exactly as published.
SWEETBREADS WITH TOMATOES. Take two large sweetbreads, par-boil and remove the skin. Put them into a sauce-pan with half a pint of water, salt and pepper to taste. Stew slowly. Mix a tablespoonful of flour with a small piece of butter, to which you may add a very little nutmeg, if YOU like. Stir this into the sweetbreads after stewing them for one-half hour. Set the sauce-pan in the oven and brown the sweetbreads on the dish. Pour the gravy into one-half pint of stewed tomatoes, thickened with one dessertspoonful of flour and a little piece of butter
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