Sweetbreads Brown

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Scald the sweetbreads.
  2. Cut the sweetbreads into slices.
  3. Beat up the yolk of an egg very fine with a little flour, pepper, salt, and nutmeg.
  4. Dip the slices of sweetbread into this mixture.
  5. Fry the dipped sweetbread slices until they are a nice light brown.
  6. Thicken a little good gravy with some flour.
  7. Boil the gravy well.
  8. Add catchup or mushroom powder, a little juice of lemon, and chyan pepper to the gravy.
  9. Put the fried sweetbreads into the gravy.
  10. Stew the sweetbreads in the gravy for about five minutes.
  11. Put the whole into your dish.
  12. Serve it up.
  13. Garnish with sliced lemon.
Original Text
Sweetbreads Brown. FIRST scald your sweetbreads, and then cut them into slices. Beat up the yolk of an egg very fine, with a little flour, pepper, salt, and nutmeg. Dip your slices of sweet- bread into this, and fry them of a nice light brown. Then thicken a little good gravy with some flour; boil it well, and add catchup or mushroom powder, a little juice of le- mon, and chyan pepper. Put your sweetbreads into this, and when they have stewed in it about five minutes, put the whole into your dish, and serve it up. Garnish with sliced lemon.
Notes
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