Home › S › Sweetbreads, Stewed

Sweetbreads, Stewed

INGRE- DIENTS for dish for 6 persons.-3 sweetbreads, 1 pint of white stock, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste. AVERAGE COST, 4s.

Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than hour. Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads.

TIME. To soak 1 hour, to be boiled 10 minutes, stewed rather more than 1/2 hour.

SEASONABLE. In full season from May toug u st.

Note. A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement.

Sweetbreads, Lambs', Larded, and Asparagus. (An Entrée.) - INGREDI- ENTS.-2 or 3 sweetbreads, pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly 1/2 pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg, asparagus-tops, bacon for larding. AVERAGE COST, 4s. 6d.

Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water.

Now lard them, lay them in a stewpan, add the stock , seasoning, onions, mace and a thickening of butter and flour, and stew gently for hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled, add these to the sweetbreads, and serve.

TIME.-Altogether, 1 hour.

SWISS CREAM. and bread-crumbs, pint of gravy, glass of sherry. AVERAGE COST, 3s. 6d.

Soak the sweetbreads in warm water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add 1/2 glass of sherry dish the sweetbreads, pour the gravy under them, and garnish with watercresses.

TIME. Rather more than hour.

SEASONABLE from Easter to Michaelmas.