Housekeeping in Old Virginia

Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.

HomeCookery › Sweetbreads

Sweetbreads

Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs. Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.--Mrs. R.

Sweetbreads.

Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them.

They may be cut in slices or in dice and put in fricassee or meats, or ragouts, or used as a separate dish.--Mrs. W.

Sweetbreads.

Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker.

Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.--Mrs. S. T.

← Veal CakeCalves' Feet Dressed as Terrapins →