Sweetbreads White

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 (10)
For the sauce
Main ingredient
Base for sauce
Instructions (7)
  1. Scald the sweetbreads and cut them into long slices.
  2. Thicken some veal gravy with a piece of butter rolled in flour, a little cream, some grated lemon-peel and nutmeg, white pepper, salt, and a little mushroom powder.
  3. Stew the sauce ingredients together for about ten minutes.
  4. Add the sweetbreads to the sauce.
  5. Shake the pan and let the sweetbreads simmer.
  6. Squeeze in a little lemon-juice.
  7. Pour the whole into a dish and serve.
Original Text
Sweetbreads White. THESE must be likewise first scalded, and then cut into long slices; which done, thicken some veal gravy with a piece of butter rolled in flour, a little cream, some grated lemon-peel and nutmeg, white pepper, salt, and a little mushroom powder. When these have stewed together about ten minutes, put in the sweetbreads, shake the pan, and let them simmer; then squeeze in a little lemon-juice, pour the whole into your dish, and serve it up.
Notes
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