Another way to dress Sweetbreads

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (24)

for the stew

the same veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
bacon ↝ Beef, bacon, cooked [Bacon]

for the gravy

a ladleful of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a glass of white wine ↝ Wine, white [Wine]
two spoonfuls of catchup

for garnish

cocks-combs forced and stewed in the gravy

optional additions to gravy

truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
cocks-combs
palates
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
two spoonfuls of white wine ↝ Wine, white [Wine]
two of catchup

for serving

slices of ham ↝ Ham [Cold cuts and cured meats]

for alternative preparation (lard)

thin slips of bacon ↝ Beef, bacon, cooked [Bacon]

for alternative preparation (fry)

flour ↝ Flour, 00 [Cereal Grains and Pasta]
fried parsley ↝ Parsley, raw [Not included in a food category]
butter or gravy ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter or gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

for garnish (alternative)

lemons ↝ Lemon, raw [Citrus fruits]

Instructions (15)

Place veal and bacon over the sweetbreads in a stew-pan. Do not add water or gravy.
Season as directed in the previous recipe.
Cover the pan tightly and place fire both over and under.
When the sweetbreads are cooked, remove them from the pan.
Add a ladleful of gravy to the pan, boil it, strain it, skim off all the fat, and let it boil until it jellies.
Return the sweetbreads to the jelly to glaze.
Lay slices of ham in the serving dish and place the glazed sweetbreads on top.

Alternative Rich Gravy

Make a very rich gravy with mushrooms, truffles, and morels.
Add a glass of white wine and two spoonfuls of catchup.

Garnish

Garnish with cocks-combs forced and stewed in the gravy.

Optional Additions to Gravy

You may add truffles, morels, mushrooms, cocks-combs, palates, artichoke bottoms, two spoonfuls of white wine, or two spoonfuls of catchup, as desired.

Other Ways of Dressing Sweetbreads (Note)

Lard sweetbreads with thin slips of bacon and roast them with your preferred sauce.
Alternatively, marinate sweetbreads, cut them into thin slices, flour them, and fry them.
Serve fried sweetbreads with fried parsley and either butter or gravy.
Garnish with lemons.

Original Text

Another way to drest Sweetbreads.
DON’T put any water or gravy into the stew-pan, but put the same veal and bacon over the sweetbreads, and season as under directed; cover them close, put fire over as well as under, and when they are enough, take out the sweetbreads, put in a ladleful of gravy, boil it and strain it, skim off all the fat, let it boil till it jellies, and then put in the sweetbreads to glaze; lay slices of ham in the dish, and lay the sweetbreads upon it; or make a very rich gravy with mushrooms, truffles and morels, a glass of white wine, and two spoonfuls of catchup. Garnish with cocks-combs forced and stewed in the gravy.
Note, You may add to the first truffles, morels, mushrooms, cocks-combs, palates, artichoke bottoms, two spoonfuls of white wine, two of catchup, or just as you please.
N. B. There are many ways of dressing sweetbreads: you may lard them with thin slips of bacon, and roast them with what sauce you please; or you may marinate them, cut them into thin slices, flour them and fry them. Serve them up with fried parsley, and either butter or gravy. Garnish with lemons.

Notes

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