Sweetbreads with Tomatoes

Ingredients

• a quart of tomatoes
• four sweetbreads
• half a cup of butter
• a tablespoon of flour
• salt, pepper, and nutmeg to your taste

Method

1. 1

   Stew tomatoes until cooked, then sieve to make a thick sauce.

2. 2

   Prepare sweetbreads as directed, lay them in the sauce, add seasonings, and simmer gently for about forty minutes.

3. 3

   Serve with buttered toast if desired.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 61. The excerpt below is the record exactly as published.

url. SWEETBREADS WITH TOMATOES* Stew a quart of tomatoes in a porcelain saucepan. When the tomatoes are thoroughly cooked, put them through a sieve and you will have a thick sauce. Have four sweet- breads cleaned, blanched, cut a.part and ready for use, ac- cording to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to your taste, and set over the fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour

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