Lamb-stones and Sweetbreads

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Main ingredients

ſome lamb-ſtones blanched, parboiled and ſliced ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
flour two or three ſweetbreads ↝ Sweetbreads [Liver and organ meats]
the yolks of fix hard eggs whole ↝ Egg, yolk only, raw [Eggs and omelets]
a few piſtachio-nut kernels ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
a few large oyſters ↝ Oysters, raw [Shellfish]

For stewing

all the butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of drawn gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
ſome aſparagus tops about an inch long ↝ Asparagus, raw [Vegetables and Vegetable Products]
ſome grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
ſalt ↝ Salt, table, iodized [Spices and Herbs]
two ſhalots hired ſmall ↝ Shallots, raw [Vegetables and Vegetable Products]
a glaſs of white wine ↝ Wine, white [Wine]

For thickening

the yolks of six eggs beat very fine, with a little white wine ↝ Egg, yolk only, raw [Eggs and omelets]
a little white wine ↝ Wine, white [Wine]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]

Garnish

Garniſh with lemon ↝ Lemon, raw [Citrus fruits]

Instructions (8)

Fry the floured sweetbreads and the blanched, parboiled, and sliced lamb-stones, the whole yolks of six hard eggs, a few pistachio kernels, and a few large oysters of a fine brown.
Pour off the butter.
Add a pint of drawn gravy, the lamb-stones, some asparagus tops about an inch long, some grated nutmeg, a little pepper and salt, two shallots minced small, and a glass of white wine.
Stew all these together for ten minutes.
Add the yolks of six eggs beaten very fine with a little white wine, and a little beaten mace.
Stir altogether until it is of a fine thickness.
Dish it up.
Garnish with lemon.

Original Text

Have ready ſome lamb-ſtones blanched, parboiled and ſliced, and flour two or three ſweetbreads; if very thick, cut them in two, the yolks of fix hard eggs whole; a few piſtachio-nut kernels, and a few large oyſters; fry them all of a fine brown, then pour all the butter, and add a pint of drawn gravy, the lamb-ſtones, ſome aſparagus tops about an inch long, ſome grated nutmeg, a little pepper and ſalt, two ſhalots hired ſmall, and a glaſs of white wine. Stew all theſe together for ten minutes, then add the yolks of fix eggs beat very fine, with a little white wine, and a little beaten mace; ſtir altogether till it is of a fine thickneſs, and then diſh it up. Garniſh with lemon.

Notes

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