418. Roast Sweetbreads

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

For disgorging and stewing

the sweetbreads ↝ Sweetbreads [Liver and organ meats]
a few slices of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
six peppercorns
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a small piece of bacon ↝ Beef, bacon, cooked [Bacon]
a little broth or water ↝ Soup, broth [Soups, broth-based]

For coating and roasting/frying

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

plain gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a piece of toasted bread ↝ Bread, vegetable [Yeast breads]
a little melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some Harvey’s, Reading, or Soyer’s sauce
a little catsup ↝ Catsup [Vegetables and Vegetable Products]
any of the sauces fricandeau ↝ Sauce, NFS [Dips, gravies, other sauces]

For heart-bread or throat-bread variation

The heart-bread ↝ Heart [Liver and organ meats]
a large throat-bread

Instructions (15)

Take the sweetbreads and lay them in water at blood-heat, to disgorge, for three to four hours.
Blanch them for two minutes in boiling water.
Put them into a stewpan with a few slices of carrot, onions, turnip, a little parsley, thyme, bay-leaf, six peppercorns, a blade of mace, and a small piece of bacon.
Cover over with a little broth or water, and let it boil for twenty minutes.
Take them out and dry them in a cloth.
Egg and bread-crumb them.
Tie them on a spit, and roast a nice brown color for ten to fifteen minutes.
Alternatively, they may be browned in an oven, or fried in very hot lard for ten minutes.
If fried, they should stew a little longer.

Serving Suggestions

Serve with plain gravy and a piece of toasted bread under.
Or serve with a little melted butter and some Harvey’s, Reading, or Soyer’s sauce, and a little catsup added to it, boiled and poured round it.
Or serve with any of the sauces fricandeau.

Heart-bread or Throat-bread Variation

The heart-bread being generally so expensive, I seldom make use of it, but it may be blanched, larded, cooked, and served like the fricandeau, diminishing the larding and cooking according to the size of the bread.
Or it may be dressed as above (roast sweetbreads).
If a large throat-bread, it may be larded.

Original Text

418. Roast Sweetbreads.—Take the sweetbreads and lay them in water at blood-heat, to disgorge, for three to four hours; then blanch them for two minutes in boiling water, put them into a stewpan with a few slices of carrot, onions, turnip, a little parsley, thyme, bay-leaf, six peppercorns, a blade of mace, and a small piece of bacon, cover over with a little broth or water, and let it boil for twenty minutes; take them out and dry them in a cloth, egg and bread-crumb them, tie them on a spit, and roast a nice brown color for ten to fifteen minutes; or they may be browned in an oven, or fried in very hot lard for ten minutes, in which case they should stew a little longer; they may be served with plain gravy and a piece of toasted bread under, or a little melted butter and some Harvey’s, Reading, or Soyer’s sauce, and a little catsup added to it, boiled and poured round it; or with any of the sauces fricandeau. The heart-bread being generally so expensive, I seldom make use of it, but it may be blanched, larded, cooked, and served like the fricandeau, diminishing the larding and cooking according to the size of the bread, or it may be dressed as above, or, if a large throat-bread, it may be larded.

Notes

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