902. SWEETBREADS LARDED, WITH STEWED PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Foundations
Instructions (21)
  1. Procure three heart sweetbreads quite fresh.
  2. Steep the sweetbreads in water for several hours, changing the water frequently.
  3. Scald the sweetbreads in boiling water for about three minutes.
  4. Immerse the sweetbreads in cold water for half an hour.
  5. Drain the sweetbreads upon a napkin.
  6. Trim free from any sinewy fat.
  7. Put the sweetbreads between two dishes to be slightly pressed flat.
  8. Closely lard the sweetbreads with strips of bacon in the usual manner.
  9. Place the larded sweetbreads in a deep saucepan on a bed of thinly sliced carrot, celery and onions.
  10. Place a garnished faggot of parsley and green onions in the centre.
  11. Cover with thin layers of fat bacon.
  12. Moisten with about a pint of good stock.
  13. Place a round of buttered paper on the top.
  14. Cover with the lid.
  15. Put the sweetbreads to boil on the stove-fire.
  16. Remove them to the oven or on a moderate fire (in the latter case live embers of charcoal must be placed on the lid).
  17. Allow them to braize rather briskly for about twenty minutes, frequently basting them with their own liquor.
  18. When done, remove the lid and paper covering.
  19. Set them again in the oven to dry the surface of the larding.
  20. Glaze them nicely.
  21. Dish them up on some stewed peas (No. 1175).
Original Text
902. SWEETBREADS LARDED, WITH STEWED PEAS. THREE heart sweetbreads generally suffice for a dish. They must be procured quite fresh, otherwise they are unfit for table, and should be steeped in water for several hours, and the water frequently changed; the sweetbreads are then to be scalded in boiling water for about three minutes, and immersed in cold water for half an hour; after which they must be drained upon a napkin, trimmed free from any sinewy fat, and put between two dishes to be slightly pressed flat, and then closely larded with strips of bacon in the usual manner. The sweetbreads must next be placed in a deep saucepan on a bed of thinly sliced carrot, celery and onions, with a garnished faggot of parsley and green onions placed in the centre, and covered with thin layers of fat bacon. Moisten with about a pint of good stock, place a round of but- tered paper on the top, cover with the lid, and after having put the sweetbreads to boil on the stove-fire, remove them to the oven or on a moderate fire (in the latter case live embers of charcoal must be placed on the lid), and allow them to braize rather briskly for about twenty minutes—frequently basting them with their own liquor. When done, remove the lid and paper covering, and set them again in the oven, to dry the surface of the larding, glaze them nicely, and dish them up on some stewed peas (No. 1175). Sweetbreads prepared in this way, may also be served with dressed asparagus-peas, French-beans, scollops of cucumbers, braized lettuces, celery, Macédoine of vegetables, Jardinière, and also with every kind of vegetable purée described in this work. To raise the sweetbreads above the garnish or sauce served with them, it is necessary to place as many foundations as there are sweet- breads in the dish; these may be made either by boiling some rice in broth until it becomes quiet soft, then working it into a paste; after this has been spread on a dish about an inch thick, a circular tin cutter must be used to stamp it out. They may also be prepared from veal force-meat, or even fried croûtons of bread will serve the purpose.
Notes
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