Veal Sweetbread (No. 39)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
sweetbread
coating
sauce
serving options
alternative cooking methods
Instructions (10)
  1. Trim a fine sweetbread (it cannot be too fresh).
  2. Parboil it for five minutes.
  3. Throw it into a basin of cold water.
  4. Roast it plain, or beat up the yelk of an egg, and prepare some fine bread-crumbs.
  5. When the sweetbread is cold, dry it thoroughly in a cloth.
  6. Run a lark-spit or a skewer through it, and tie it on the ordinary spit.
  7. Egg it with a paste-brush.
  8. Powder it well with bread-crumbs, and roast it.
Sauce
  1. For sauce, fried bread-crumbs round it, and melted butter, with a little mushroom catchup (No. 439), and lemon-juice (Nos. 307, 354, or 356), or serve them on buttered toast, garnished with egg sauce (No. 267), or with gravy (No. 329).
Observation
  1. Instead of spitting them, you may put them into a tin Dutch oven, or fry them (Nos. 88, 89, or 513).
Original Text
Veal Sweetbread.—(No. 39.) Trim a fine sweetbread (it cannot be too fresh); parboil it for five minutes, and throw it into a basin of cold water. Roast it plain, or Beat up the yelk of an egg, and prepare some fine bread-crumbs: when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it. For sauce, fried bread-crumbs round it, and melted butter, with a little mushroom catchup (No. 439), and lemon[129]-juice (Nos. 307, 354, or 356), or serve them on buttered toast, garnished with egg sauce (No. 267), or with gravy (No. 329). Obs.—Instead of spitting them, you may put them into a tin Dutch oven, or fry them (Nos. 88, 89, or 513).
Notes
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