Sweet-BREADS white

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
main ingredients
garnish
Instructions (8)
  1. Scald and slice the sweet-breads as before.
  2. Put them in a tossing-pan with a pint of veal gravy, a spoonful of white wine, the same of mushroom catchup, and a little beaten mace.
  3. Stew them for a quarter of an hour.
  4. Thicken your gravy with flour and butter a little before they are done.
  5. When you are going to dish them up, mix the yolk of an egg with a tea-cupful of thick cream and a little grated nutmeg.
  6. Put this mixture into your tossing-pan and shake it well over the fire, but do not let it boil.
  7. Lay your sweet-breads on your dish and pour your sauce over them.
  8. Garnish with pickled red beet-root and kidney-beans.
Original Text
To fricaffee Sweet-BREADS white. SCALD and slice the sweet-breads as before, put them in a tossing-pan, with a pint of veal gravy, a spoonful of white wine, the same of mushroom catchup, a little beaten mace, stew them a quarter of an hour, thicken your gravy with flour and butter a little before they are enough; when you are going to dish them up, mix the yolk of an egg with a tea-cupful of thick cream, and a little grated nutmeg, put it into your tossing-pan, and shake it well over the fire, but do not let it boil, lay your sweet-breads on your dish, and pour your sauce over them: gar- nish with pickled red beet-root and kidney- beans.
Notes
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