Curried Sweetbreads

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Wash and soak the sweetbreads as usual.
  2. Throw them into boiling water with a little salt and a whole onion.
  3. Let them simmer for ten minutes, or substitute weak veal broth for the water.
  4. Lift them out and place them on a drainer until perfectly cold.
  5. Cut them into half-inch slices.
  6. Option 1: Flour and fry them lightly in butter.
  7. Option 2: Put them into as much curried gravy as will just cover them.
  8. Stew them in the gravy very gently for twenty to thirty minutes.
  9. Add as much lemon-juice or chili vinegar as will acidulate the sauce agreeably.
  10. Serve the curry very hot.
  11. Optional flavouring: Stew an ounce or more of sweet freshly-grated cocoa-nut in the gravy until tender, then strain it out before adding the sweetbreads.
  12. Optional flavouring: Add a small portion of Indian pickled mango or its liquor to the curry.
Original Text
CURRIED SWEETBREADS. Wash and soak them as usual, then throw them into boiling water with a little salt in it, and a whole onion, and let them simmer for ten minutes; or, if at hand, substitute weak veal broth for the water. Lift them out, place them on a drainer, and leave them until they are perfectly cold; then cut them into half-inch slices, and either flour and fry them lightly in butter, or put them, without this, into as much curried gravy as will just cover them; stew them in it very gently, from twenty to thirty minutes; add as much lemon-juice or chili vinegar as will acidulate the sauce agreeably,[97] and serve the currie very hot. As we have already stated in two or 302three previous receipts, an ounce or more of sweet freshly-grated cocoa-nut, stewed tender in the gravy, and strained from it, before the sweetbreads are added, will give a peculiarly pleasant flavour to all curries. 97.  We find that a small portion of Indian pickled mango, or of its liquor, is an agreeable addition to a currie as well as to mullagatawny soup. Blanched 10 minutes; sliced (fried or not); stewed 20 to 30 minutes.
Notes
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