Sweetbreads Simply Dressed

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 (7)
for stewing
for serving with Spanish gravy
for Maître d’Hôtel sauce
for roasting
Instructions (11)
  1. Soak sweetbreads well in lukewarm water.
  2. Throw blanched sweetbreads into boiling water to blanch them and render them firm.
  3. Lift out sweetbreads after they have boiled from five to ten minutes according to their size.
  4. Lay sweetbreads immediately into fresh spring water to cool.
  5. Gently stew sweetbreads for three quarters of an hour in veal gravy.
  6. Convert veal gravy with the usual additions of cream, lemon, and egg-yolks into a fricassee sauce for the sweetbreads when they are done.
  7. Alternatively, lift sweetbreads from the stewing gravy, glaze them, and serve with good Spanish gravy.
  8. Or, omitting the glazing, sauce sweetbreads with the sharp Maître d’Hôtel sauce.
  9. Alternatively, simply flour sweetbreads and roast them in a Dutch oven.
  10. Baste roasted sweetbreads often with butter, and frequently turn them.
  11. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it.
Original Text
SWEETBREADS SIMPLY DRESSED. (ENTRÉE.) In whatever way sweetbreads are dressed, they should first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lifted out after they have boiled from five to ten minutes according to their size, and laid immediately into fresh spring water to cool, their colour will be the better preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which with the usual additions of cream, lemon, and egg-yolks, may be converted into a fricassee sauce for them when they are done; or they may be lifted from it, glazed, and served with good Spanish gravy; or, the glazing being omitted, they may be sauced with the sharp Maître d’Hôtel sauce of page 117. They may also be simply floured, and roasted in a Dutch oven, being often basted with butter, and frequently turned. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it. Blanched 5 to 10 minutes. Stewed 3/4 hour or more.
Notes
—