Sweetbread Ragout

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

main ingredients

Sweetbread ↝ Sweetbreads [Liver and organ meats]

sauce

a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup. ↝ Gravy, NFS [Dips, gravies, other sauces]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the catsup ↝ Catsup [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
the mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (7)

Cut the sweetbreads about the size of a walnut.
Wash and dry them.
Fry them of a fine brown.
Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup.
Strain the mixture.
Thicken with butter and a little flour.
You may add truffles, and morels, and the mushrooms.

Original Text

Sweetbread Ragout.

Cut them about the size of a walnut: wash and dry them; then fry of a fine brown. Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup. Strain, and thicken with butter, and a little flour. You may add truffles, and morels, and the mushrooms.

Notes

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