Sweetbreads

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 105 min Total: 105 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
For soaking and boiling
For coating
For baking
For sauce
Instructions (7)
  1. Soak for half an hour two sweetbreads in cold water with a pinch of salt.
  2. Drop them in boiling water.
  3. After twenty minutes take them out, remove the skin and roll them first in a well-beaten egg and then in rolled rusk crumbs.
  4. Bake in a tin in a quick oven for three-quarters of an hour with a large piece of butter or dripping.
  5. Place on a dish and after turning the fat out of the tin put in a little good meat juice and bring it to a boil over the fire.
  6. Add then a little smoothly mixed flour and water and when thickened sufficiently strain through a gravy strainer over the sweetbreads.
  7. Serve very hot.
Original Text
Sweetbreads Soak for half an hour two sweetbreads in cold water with a pinch of salt. Drop them in boiling water. After twenty minutes take them out, remove the skin and roll them first in a well-beaten egg and then in rolled rusk crumbs. Bake in a tin[Pg 37] in a quick oven for three-quarters of an hour with a large piece of butter or dripping. Place on a dish and after turning the fat out of the tin put in a little good meat juice and bring it to a boil over the fire. Add then a little smoothly mixed flour and water and when thickened sufficiently strain through a gravy strainer over the sweetbreads. Serve very hot.
Notes
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