Sweetbreads of Veal a la Dauphine

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 (19)
for the sweetbreads
for the force-meat
for stewing
for garnish
Instructions (14)
  1. Open the sweetbreads in such a manner that you can stuff in force-meat.
  2. Make your force-meat with a large fowl or young cock: skin it, and pick off all the flesh.
  3. Take half a pound of fat and lean bacon, cut it very fine, and beat them in a mortar.
  4. Season it with an anchovy, some nutmeg, a little lemon-peel, a very little thyme, and some parsley.
  5. Mix these up with the yolks of two eggs.
  6. Fill your sweetbreads with it, and fasten them together with fine wooden skewers.
  7. Put layers of bacon at the bottom of a stew-pan, and season them with pepper, salt, mace, cloves, sweet-herbs, and a large onion sliced.
  8. Lay upon these thin slices of veal, and then your sweetbreads.
  9. Cover it close, let it stand eight or ten minutes over a slow fire.
  10. Pour in a quart of boiling water or broth, and let it stew gently for two hours.
  11. Take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, and boil it up till it is reduced to about half a pint.
  12. Put in the sweet-breads, and let them stew two or three minutes in the gravy.
  13. Lay them in a dish, and pour the gravy over them.
  14. Garnish with lemon.
Original Text
Sweetbreads of Veal a la Dauphine. TAKE three of the largest sweetbreads you can get, and open them in such a manner that you can stuff in force-meat. Make your force-meat with a large fowl or young cock: skin it, and pick off all the flesh. Then take half a pound of fat and lean bacon, cut it very fine, and beat them in a mortar. Season it with an anchovy, some nutmeg, a little lemon-peel, a very little thyme, and some parsley. Mix these up with the yolks of two eggs, fill your sweetbreads with it, and fasten them toge- ther with fine wooden skewers. Put layers of bacon at the bottom of a stew-pan, and season them with pepper, salt, mace, cloves, sweet-herbs, and a large onion sliced. Lay upon these thin slices of veal, and then your sweetbreads. Cover it close, let it stand eight or ten minutes over a slow fire, and then pour in a quart of boiling water or broth, and let it stew gently for two hours. Then take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, and boil it up till it is reduced to about half a pint. Then put in the sweet-breads, and let them stew two or three minutes in the gravy. Lay them in a dish, and pour the gravy over them. Garnish with lemon.
Notes
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