BAKED SWEETBREADS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

3 sweetbreads ↝ Sweetbreads [Liver and organ meats]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oiled butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 slices of toast
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm.
Take them up, drain them, brush over with egg, sprinkle with bread crumbs; dip them in egg again, and then into more bread crumbs.
Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake for nearly 3/4 hour.
Make 3 pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy.

Original Text

BAKED SWEETBREADS (an Entree).

906. INGREDIENTS.—3 sweetbreads, egg and bread crumbs, oiled butter, 3 slices of toast, brown gravy.

[Illustration: SWEETBREADS.]

Mode.—Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread crumbs; dip them in egg again, and then into more bread crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake for nearly 3/4 hour. Make 3 pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy.

Time.—To soak 1 hour, to be boiled 10 minutes, baked 40 minutes.

Average cost, 1s. to 5s. Sufficient for an entrée.

Seasonable.—In full season from May to August.

FRIED SWEETBREADS a la Maitre d'Hotel (an Entree).

907. INGREDIENTS.—3 sweetbreads, egg and bread crumbs, 1/4 lb. of butter, salt and pepper to taste, rather more than 1/2 pint of Maître d'hôtel sauce No. 466.

Mode.—Soak the sweetbreads in warm water for an hour; then boil them for 10 minutes; cut them in slices, egg and bread crumb them, season with pepper and salt, and put them into a frying-pan, with the above proportion of butter. Keep turning them until done, which will be in about 10 minutes; dish them, and pour over them a Maître d'hôtel sauce, made by recipe No. 466. The dish may be garnished with slices of cut lemon.

Time.—To soak 1 hour, to be broiled 10 minutes, to be fried about 10 minutes.

Average cost, 1s. to 5s., according to the season.

Sufficient for an entrée.

Seasonable.—In full season from May to August.

Note.—The egg and bread crumb may be omitted, and the slices of sweetbread dredged with a little flour instead, and a good gravy may be substituted for the maitre d'hôtel sauce. This is a very simple method of dressing them.

Notes

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