Broiled Sweetbreads

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Blanch the sweetbreads till half done, wash and trim off the pipe, then cut them into large slices.
  2. Season with a small quantity of cayenne pepper and salt.
  3. Broil them gently over a clear fire till of a nice brown colour.
  4. Serve them up very hot, with some cold fresh butter on a plate.
Original Text
Broiled Sweetbreads. Blanch the sweetbreads till half done, wash and trim off the pipe, then cut them into large slices, season with a small quantity of cayenne pepper and salt, broil them gently over a clear fire[314] till of a nice brown colour, and serve them up very hot, with some cold fresh butter on a plate.
Notes
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