Sweetbreads with Forcemeat

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For the sweetbreads
For the forcemeat
For the gravy
Instructions (11)
  1. Dip the sweetbreads into the yolk of an egg.
  2. Strew over them crumbs of bread, parsley, thyme, sweet-marjoram (shredded small), and season with pepper and salt.
  3. Make a roll of forcemeat like a sweetbread.
  4. Put the forcemeat into a veal caul.
  5. Roast both the sweetbreads and the forcemeat in a dutch oven.
  6. Prepare the brown gravy: put to it a little lemon-pickle, a tablespoonful of catchup, and the end of a lemon.
  7. Boil the gravy.
  8. When the sweetbreads are cooked, lay them in a dish with the forcemeat in the middle.
  9. Remove the end of the lemon from the gravy.
  10. Pour the gravy into the dish.
  11. Send the dish to the table.
Original Text
DIP your sweetbreads into the yolk of an egg, and then strew over them crumbs of bread, parsley, thyme, sweet-marjoram shred small, and season with pepper and salt. Make a roll of forcemeat like a sweetbread, put it into a veal caul, and roast both in a dutch oven. Take some brown gravy and put to it a little lemon-pickle, a table spoonful of catchup, and the end of a lemon. Boil the gravy, and when the sweetbreads are enough, lay them in a dish, with the forcemeat in the middle. Take out the end of a lemon, pour the gravy into the dish, and send it up to table.
Notes
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