Lamb's Sweetbreads, Larded, and Asparagus

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 30 min
Yield
1.0 entrée
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (14)
  1. Soak the sweetbreads in lukewarm water.
  2. Put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes.
  3. Take them out and put them into cold water.
  4. Lard the sweetbreads.
  5. Lay them in a stewpan.
  6. Add the stock, seasoning, onions, mace, and a thickening of butter and flour.
  7. Stew gently for 1/4 hour or 20 minutes.
  8. Beat up the egg with the cream.
  9. Add the minced parsley and a very little grated nutmeg to the cream and egg mixture.
  10. Put this mixture to the other ingredients in the stewpan.
  11. Stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle.
  12. Have ready some asparagus-tops, boiled.
  13. Add these to the sweetbreads.
  14. Serve.
Original Text
LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree). 757. INGREDIENTS.—2 or 3 sweetbreads, 1/2 pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly 1/2 pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg. Mode.—Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for 1/4 hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve. Time.—Altogether 1/2 hour. Average cost, 2s. 6d. to 3s. 6d. each. Sufficient—3 sweetbreads for 1 entrée. Seasonable from Easter to Michaelmas.
Notes
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