How To Cook Sweetbreads

Description

This section is from the book "The Illustrated London Cookery Book", by Frederick Bishop. See also: How to Cook Everything.

How To Cook Sweetbreads

305. Sweetbreads

Should be soaked in water, put for eight or ten minutes in boiling water, and then into clear cold spring water, to blanch. They may he cut in slices, or in dice, and put into fricasees of meat or ragouts, or they may he served as a separate dish.

306. Sweetbreads. - Another Way

Two good throat sweetbreads or three will make an entree; blanch them until fit to eat, take them up and lay them in cold water; when cold dry them well, egg and bread crumb them with or without herbs, put them on a dish and brown them in the oven; mushroom sauce, or endives, or sorrel, or spinach, or tomato will do if approved of.

307. Sweetbreads Fricaseed. - White

Blanch, and then cut them in slices. To a pint of veal gravy put a thickening of flour and butter, a table-spoonful of cream, half a tea-spoonful of mushroom powder, grated lemon peel and nutmeg, and white pepper, to flavour. Stew ten minutes, add the sweetbreads, let them simmer twenty minutes. Dish, add salt, thin pieces of lemon peel; mix up, and serve.

308. Sweetbreads Fricaseed. - Brown

Cut them in small pieces, flour, and fry them. When a good brown pour over them a pint of good beef gravy, highly seasoned; stew gently, until the sweetbreads are tender. Add a little flour and butter to thicken; add truffles and mushroom ketchup to flavour, morels or mushrooms may be substitued, or all may be cooked with the sweetbreads.

309. How To Stew Sweetbreads. - Ris De Veau

Make a force-meat of the tenderest parts of boiled or roast fowl, some bacon, a little parsley chopped, a little thyme, lemon-peel, the yolks of two eggs, cayenne pepper, and nutmeg. Lay the sweetbreads in a pan, upon a layer of slices of veal, cover them with slices of bacon, put in a bunch of sweet herbs, an onion sliced, a little mace, and pepper and salt. Pour in a quart of good broth, and stew for two hours, remove them, and reduce by boiling the broth to a fourth: heat the sweetbreads in it, garnish with lemon in slices.

310. Sweetbreads Larded. - A La Daube

Blanch and lard them with bacon, put them into a stewpan with a pint of veal broth; add a little browning, with the juice of half a lemon. Stew until tender; thicken the gravy with a little flour and butter. Lay hunches of boiled celery round the dish when you serve.

311. Heart And Lamb Sweetbreads Larded With Bacon Or Truffles

The same quantity, either one larded and two plain, or two if fine larded with bacon; when blanched for two or three minutes, put them in a small dish or stewpan, with a little stock; cover them over and boil them either in the oven or over the fire for about twenty minutes; take them up and glaze them several times, keeping them hot; lamb sweetbreads will take eight for a dish, and require to be neatly trimmed, cutting away the pipe, and dish them on a rim of forcemeat or mashed potatoes, or spinach.

312. Sweetbreads As Cutlets

If you cannot get heart sweetbreads, you must use the throat. Blanch them for about ten minutes, then put them to cool into cold water; take them out and dry them in a cloth, then cut long ways, twelve or fourteen pieces for cutlets, making them a nice shape; if you wish for them to be white saute cutlets, you must put some butter or lard in your cutlet-pan, a juice of lemon, a little white pepper, and salt; do not colour them, take them up and lay them upon white paper to soak up the grease from them; dish them round upon a tureen, pouring the sauce in the middle of them.

313. Sweetbreads With Truffles

Blanch and trim off the pipes and skin from the under part; then take your small knife, and make a small incision slanting ways, and lay in a small round piece of truffle until the sweetbread is covered; braise them for a short time, or do them in some good consomme, and glaze them.

314. Roast Sweetbread

Boil sweetbreads, either heart or throat, trim them and dry them, then egg and bread crumb them, brown them before the fire or in the oven; put good clear gravy under them, and water cresses, as a garnish.

315. Sweetbread Cutlets - Crumbed Au Gratin

Cut the sweetbreads as before a nice thickness, but not too thick; dry them, then egg and bread crumb them as you would veal or other cutlets; use any sauce that may be preferred.