Sweetbreads, ragout of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
Another
Instructions (16)
  1. Wash your sweetbreads
  2. put them into boiling water
  3. after blanching them, throw them into cold water
  4. dry them with a linen cloth
  5. put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs
  6. Shake them together
  7. put some good gravy to moisten them
  8. simmer over the fire
  9. thicken to your liking
Another
  1. Take sweetbreads and lamb’s fry, and parboil them, cutting them into slices
  2. take cocks’-combs sliced and blanched
  3. season them with pepper and salt, and other spices
  4. fry them in a little lard
  5. drain and toss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles
  6. Thicken it with a glass of claret
  7. garnish with red beet root
Original Text
Sweetbreads, ragout of. Wash your sweetbreads; put them into boiling water, and, after blanching them, throw them into cold water; dry them with a linen cloth; and put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs. Shake them together, and put some good gravy to moisten them; simmer over the fire, and thicken to your liking. Another. Take sweetbreads and lamb’s fry, and parboil them, cutting them into slices, and cocks’-combs sliced and blanched, and season them with pepper and salt, and other spices; fry them in a little lard; drain and toss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles. Thicken it with a glass of claret; garnish with red beet root.
Notes
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