To Cook Sweetbreads
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Be careful not to overcook the sweetbreads.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 124. The excerpt below is the record exactly as published.
To Cook Sweetbreads. — Sweetbreads need most careful cooking, and are extremely difficult to lard. They ought when done to look nearly white, and the larding ought to be transparent, TO COOK SWEETBREADS 185 white at the bottom, pale yellow at the top, and quite firm. Be most careful to take all the skin away, and all the tough pieces of cartilage which seem to tie the body of the Sweetbreads together. Lay the Sweetbreads in cold water for one hour ; change the water after half an hour. If they do not look plump and white at the end of the hour change the water again, and leave them for another hour. Then lard them. Lay the Sweet- breads in a braising-pan just large enough to hold them comfort- ably side by side, touching, but not pressing upon each other ; put two slices of bacon under them, and fill the space between the Sweetbreads and the sides of the pan with bacon. Then gently pour in very good stock till it is just deep enough not to touch the larding, which must stand up free. Butter a piece of paper
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