breads were formerly thrown away as worthless ; but the
demand for them has increased so that now they are a lux-
ury. They have a delicate flavor, and as they spoil
quickly, should be put into cold water as soon as pur-
chased, and parboiled before using in any form, to insuli^
their being thoroughly cooked. They are sometimes left
on the breast of veal, and may then be roasted with the
meat.
To Prepare Sweetbreads. — Put them in cold water ; re-
move the pipes and membranes. Cook them in boiliug
salted water, with one tablespoonful of lemon juice✪ Brain Sauce^ twenty
minutes, and plunge into cold water to harden. Thej^ may
then be cooked in either of the following ways : —
Larded. — Lard, and bake until brown, basting with
brown stock. Serve with peas.
Fried. — Eoll in Jine bread crumbs^ egg^ and a second
time in crumbs, and fry in deep fat, or saute in a little fat.
No. 2. — Cut in
half -inch slices, roll
in seasoned crumbs,
egg, and crumbs again.
Put three slices on a
small skewer, alter-
nating with three thin
slices of bacon one
inch square. Fry in
deep fat. Serve on the skewers, with tomato sauce.
Creamed. — Cut in small pieces, and serve in a white
sauce, on toast or in toast patties or in puff-paste shells or
as a vol-au-vent.
Broiled. — Rub with butter, salt, and pepper ; wrap in
buttered paper, and broil ten minutes. Serve with Maitre
d^ Hotel butter.
Scalloped or in Cases. — Cut or break the sweetbreads
into small sections. Mix with a rich cream sauce made
with eggs (see page 190). Put them in a scallop dish, in
shells, or in paper cases. Cover with buttered crumbs, and
bake until the crumbs are brown.
Fig. 31. Sweetbreads and Bacon.
244
The Boston Cook Booh
With Mushrooms, — Prepare as for creamed or scalloped^
and add half or an equal amount of mushrooms^ chopped
or cut into quarters. Garnish witli toast points.
Braised, — Lard with bacon. Put in a covered pan
with fried onions^ and parsley^ and a pinch of herhs^ tied
in a cloth. Half cover with stock. Bake forty or fifty
minutes.
Fritters, — Break into sections, and mix with a fritter
batter (page 106). Fry by small spoonfuls in deep fat.
Sweetbread Croquettes^ see Index.
To serve sweetbreads, either larded, broiled, or fried,
arrange around a centre of tomato sauce, mushrooms, or
Fig, 32, Sweetbreads on Macaroni
peas. Or put the sweetbreads in the centre on a nest
of boiled macaroni. Sprinkle the macaroni with cheese,
and pour white sauce or tomato sauce over it ; or garnish
the sweetbreads with stuffed tomatoes.
The Boston Cook Book,
245
POBK.
Page 145 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
breads were formerly thrown away as worthless ; but the demand for them has increased so that now they are a luxury. They have a delicate flavor, and as they spoil quickly, should be put into cold water as soon as purchased, and parboiled before using in any form, to insure their being thoroughly cooked. They are sometimes left on the breast of veal, and may then be roasted with the meat.
To Prepare Sweetbreads. — Put them in cold water ; remove the pipes and membranes. Cook them in boiling salted water, with one tablespoonful of lemon juice, twenty minutes, and plunge into cold water to harden. They may then be cooked in either of the following ways : —
Larded. — Lard, and bake until brown, basting with brown stock. Serve with peas.
Fried. — ERoll in fine bread crumbs, egg, and a second time in crumbs and fry in deep fat, or saute in a little fat.
No. 2. — Cut in half -inch slices, roll in seasoned crumbs, egg, and crumbs again. Put three slices on a small skewer, alternating with three thin slices of bacon one inch square. Fry in
deep fat. Serve on the skewers, with tomato sauce.
Creamed. — Cut in small pieces, and serve in a white sauce, on toast or in toast patties or in puff-paste shells or as a vol-au-vent.
Broiled. — Rub with butter, salt, and pepper ; wrap in buttered paper, and broil ten minutes. Serve with Maitre d'Hotel butter.
Scalloped or in Cases. — Cut or break the sweetbreads into small sections. Mix with a rich cream sauce made with eggs (see page 190). Put them in a scallop dish, in shells, or in paper cases. Cover with buttered crumbs, and bake until the crumbs are brown.
Fig. 31. Sweetbreads and Bacon.
The Boston Cook Booh
With Mushrooms, — Prepare as for creamed or scalloped, and add half or an equal amount of mushrooms, chopped or cut into quarters. Garnish witli toast points.
Braised, — Lard with bacon. Put in a covered pan with fried onions, and parsley, and a pinch of herbs, tied in a cloth. Half cover with stock. Bake forty or fifty minutes.
Fritters, — Break into sections, and mix with a fritter batter (page 106). Fry by small spoonfuls in deep fat. Sweetbread Croquettes, see Index.
To serve sweetbreads, either larded, broiled, or fried, arrange around a centre of tomato sauce, mushrooms, or
Fig, 32, Sweetbreads on Macaroni
peas. Or put the sweetbreads in the centre on a nest of boiled macaroni. Sprinkle the macaroni with cheese, and pour white sauce or tomato sauce over it ; or garnish the sweetbreads with stuffed tomatoes.
The Boston Cook Book,
POBK.
Records on this page
Brain SauceTo Prepare Sweetbreads