LARDED SWEETBREADS

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

sweetbreads ↝ Sweetbreads [Liver and organ meats]
twenty stripes of bacon two inches long ↝ Beef, bacon, cooked [Bacon]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half-pint of stock or water ↝ Water, tap [Tap water]
A spoonful of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (6)

Keep the sweetbreads whole, trim them neatly, and have twenty stripes of bacon two inches long.
With a larding needle draw the bacon gently through the sweetbreads, reversing the lines.
Place in a stew-pan with one ounce of butter, and brown the sweetbreads to a light-brown colour.
Pour over half-pint of stock or water; simmer slowly for twenty minutes.
Take a spoonful of butter and flour, and add to the sweetbreads a few chopped mushrooms; pepper and salt.
Strain the sauce over the sweetbreads, garnish with Brussels sprouts in the centre.

Original Text

LARDED SWEETBREADS

are cooked in the same way as for frying—the first part. Keep the sweetbreads whole, trim them neatly, and have twenty stripes of bacon two inches long, and with a larding needle draw the bacon gently through the sweetbreads, reversing the lines. Place in a stew-pan with one ounce of butter, and brown the sweetbreads to a light-brown colour; pour over half-pint of stock or water; simmer slowly for twenty minutes. Take a spoonful of butter and flour, and add to the sweetbreads a few chopped mushrooms; pepper and salt. Strain the sauce over the sweetbreads, garnish with Brussels sprouts in the centre.

Notes

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