Vegetarian Sweetbreads

Ingredients

• Stew 1 large parsnip
• 1 onion
• 1 artichoke
• in milk
• flavour with white pepper
• very little salt
• a small pinch mace
• pieces of Cheddar cheese
• thick slice of buttered toast
• a nut of butter
• a small spoonful flour

Method

1. 1

   Stew parsnip, onion, and artichoke in milk.

2. 2

   Cut parsnip into slices and place on cheese.

3. 3

   Lay on toast and bake until cheese is soft.

4. 4

   Thicken milk with butter and flour, boil for 5 minutes, and pour over sweetbreads.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 77. The excerpt below is the record exactly as published.

Vegetarian Sweetbreads- Stew 1 large parsnip, 1 onion, and 1 artichoke in milk, and flavour with white pepper, very little salt, and a small pinch mace. 'When quite soft, cut parsnip in slices and place on top of each piece of Cheddar cheese of same size. Lay these on a thick slice of buttered toast and put in quick oven till cheese becomes soft and slightly brown. 'While this is cooking, thicken the milk after straining onion and artichoke from it, with a nut of butter and a small spoonful flour

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