SWEET-BREADS à-la-daube

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
main ingredients
garnish
Instructions (4)
  1. Take three of the largest and finest sweetbreads you can get, put them in a sauce-pan of boiling water for five minutes, then take them out, and when they are cold lard them with a row down the middle, with very little pieces of bacon, then a row on each side of lemon peel cut the size of wheat straw; then a row on each side of pickled cucumbers, cut very fine.
  2. Put them in a tossing pan, with good veal gravy, a little juice of lemon, a spoonful of browning, stew them gently a quarter of an hour.
  3. A little before they are ready thicken them with flour and butter.
  4. Dish them up, and pour the gravy over, lay round them bunches of boiled celery, or oyster patties: garnish with stewed spinage, green coloured parsley, stick a bunch of barber-ries in the middle of each sweet-bread.
Original Text
SWEET-BREADS à-la-daube. TAKE three of the largest and finest sweet- breads you can get, put them in a sauce-pan of boiling water for five minutes, then take them out, and when they are cold lard them with a row down the middle, with very little pieces of bacon, then a row on each side of lemon peel cut the size of wheat straw; then a row on each side of pickled cucumbers, cut very fine; put them in a tossing pan, with good veal gravy, a little juice of lemon, a spoonful of browning, stew them gently a quarter of an hour; a little before they are ready thicken them with flour and butter, dish them up, and pour the gravy over, lay round them bunches of boiled celery, or oyster patties: garnish with stewed spinage, green coloured parsley, stick a bunch of barber- ries in the middle of each sweet-bread.—It is a pretty corner dish for either dinner or supper.
Notes
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