Sweetbreads of Veal a la Dauphine

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (19)

For the sweetbreads

the largest sweetbreads you can get ↝ Sweetbreads [Liver and organ meats]

For the force-meat

a large fowl or young cock ↝ Guinea hen, meat only, raw [Poultry Products]
half a pound of fat and lean bacon ↝ Beef, bacon, cooked [Bacon]
an anchovy
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a very little thyme ↝ Thyme, fresh [Spices and Herbs]
some parsley ↝ Parsley, raw [Not included in a food category]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

For stewing

layers of bacon ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
sweet herbs
a large onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
thin slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a quart of boiling water or broth ↝ Water, tap [Tap water]

For garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (19)

Open the largest sweetbreads in a manner that allows for stuffing with force-meat.
Prepare the force-meat: skin a large fowl or young cock, remove all flesh.
Finely cut and beat half a pound of fat and lean bacon in a mortar.
Season the bacon with an anchovy, nutmeg, a little lemon-peel, a very little thyme, and some parsley.
Mix the bacon mixture with the yolk of an egg.
Fill the prepared sweetbreads with the force-meat and fasten them with fine wooden skewers.
Line the bottom of a stew-pan with layers of bacon.
Season the bacon with pepper, salt, mace, cloves, sweet herbs, and a large sliced onion.
Lay thin slices of veal on top of the seasoned bacon.
Place the stuffed sweetbreads on top of the veal.
Cover the stew-pan closely and let it stand over a slow fire for eight to ten minutes.
Pour in a quart of boiling water or broth.
Cover closely and let the contents stew very softly for two hours.
Remove the sweetbreads from the stew-pan and keep them hot.
Strain the gravy, skim off all the fat.
Boil the gravy until it reduces to about half a pint.
Return the sweetbreads to the reduced gravy and stew for two to three minutes.
Arrange the sweetbreads in a serving dish and pour the gravy over them.
Garnish the dish with lemon slices.

Original Text

Sweetbreads of Veal a la Dauphine.
TAKE the largest sweetbreads you can get, open them in such a manner as you can stuff in force-meat; then will make a fine dish; make your force-meat with a large fowl or young cock, skin it, and pick off all the flesh, take half a pound of fat and lean bacon, cut these very fine and beat them in a mortar; season it with an anchovy, some nutmeg, a little lemon-peel, a very little thyme and some parsley: Mix these up with the yolk of an egg, fill your sweetbreads and fasten them with fine wooden skewers; take the stew-pan, lay layers of bacon at the bottom of the pan, season them with pepper, salt, mace, cloves, sweet herbs, and a large onion sliced, upon that lay thin slices of veal, and then lay on your sweetbreads, cover it close, let it stand eight or ten minutes over a slow fire, and then pour in a quart of boiling water or broth, cover it close, and let it stew two hours very softly, then take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, boil it up till there is about half a pint, put in the sweetbreads and give them two or three minutes stew in the gravy, then lay them in the dish, and pour the gravy over them. Garnish with lemon.

Notes

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