Veal Sweetbread

Ingredients

• a fine sweetbread
• for five minutes

Method

1. 1

   Trim and parboil the sweetbread, then cool in cold water.

2. 2

   Dry thoroughly, skewer, egg, powder with breadcrumbs, and roast.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 15. The excerpt below is the record exactly as published.

VEAL SWEETBREAD. 35 warm in a covered hot-water dish ; strain the gravy, rinse out the frying-pan, and return to the fire with the gravy and an even tablespoonful of butter worked up well in two of browned flour. Stir until you have a smooth browned roux ; thin gradually with half a cupful of boiling water and the juice of half a lemon, add a teaspoonful of minced pickle and a scant half- teaspoonful of curry-powder wet with cold water. Boil sharply, pour over the liver ; put fresh boiling water in the pan under the dish, and let all stand closely covered for ten minutes before serving. — Marion Harland. The Post , Washington , D. C. Veal Sweetbread. “Trim a fine sweetbread; parboil it for five min- utes, and throw it into a basin of cold water. When the sweetbread is cold, dry it thoroughly in a cloth ; run a skewer through it ; egg it with a paste-brush, powder it well with bread-crumbs, and roast it.” Fricandeau a l’Oseille. Procure a piece of veal cut from the leg, and about one inch and a half in thickness ; the small round bone in the middle may be either left or removed. Lard it well with salt pork ; put into a bake-pan one ounce of salt pork to two pounds of veal, two or three slices of onion, as many of carrot, as many sprigs of parsley, and half a bay-leaf ; lay the veal over the whole ; add just broth enough to cover the bottom of the pan, and a little salt ; set in the oven, and baste now and then. If the juice is absorbed, and there is not enough to baste, add a little more broth. 36 PUR&E D'OSEILLE (PURpE OF SORREL ). Bear in mind that veal must always be overdone. Serve on a purte of sorrel. — Pierre Blot. Puree d’Oseille (Puree of Sorrel). Throw the sorrel, when cleaned and washed, into boiling water ; at the first boiling, and as soon as tender, turn into a colander ; press it to extract the water, and then chop it. Put it in a saucepan on the fire, with a piece of butter, and stir for five minutes

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