It is the making of sweetbreads to
press them to a flat shape between two
pans after boiling them, and let them get
cold that way. As a rule they are
always boiled before being otherwise
cooked ; not but what they may be cut
up and stewed, or split Qpen and broiled
without brevious cooking if they are
calves' sweetbreads, and tender, still it is
best to do the other way and the largest
and finest that people will naturally select
for the best are the very ones that need
about an hour's boiling to make them
tender.
. Sweetbreads are the whitish pieces of
soft meat that look like fat, found near
the throat and the heart of the animal,
the largest coming from the heart. They
are used extensively as a fancy meat for
little side dishes.
When they first come from the
butcher's put them in cold water and
after steepmg a while set them over the
fire in a saucepan of water to cook for an
hour. As they have an insipid taste that
is not improved by keeping, a little vine-
gar should be put in the water they are
boiled in — about four tablespoons — and
some salt. Take them up in a pan or
dish, put another on top of them and a
heavy weight like a i.ail of water on that.
When cold you can split them into thin
slices and trim off the rough edges.
Dinner.
Roast Mutton No. 185— 4^ lbs, 45
cents.
Sweetbreads fried in butter sweet-
breads worth 30, and butter 5, 35 cents.
Green pease (small quantity from
garden for garnishing sweetbreads, worth
20 cents.)
Tomatoes (i can, 15 cents.)
Potatoes mashed with milk and butter
(6 cents.)
Rhubarb pies (No. 114— 3 large,
covered; cost 27 cents, 18 cuts; ij^ cents
each.)
Cup custard (No. 136— used six eggs
to a quart milk, made 3 pints, 18 custard
cups, 15 cents.)
Milk and cream average 21, butter and
bread average 12 cents.
$1 96; 21 persons, little over 9 cents a
plate.
559— Sweetbreads With Green Pease-
Have the sweetbreads previously
cooked and pressed vNo. 558.) Split
each in two, dredge with a little pepper
and salt then dip both sides in flour. Put
a lump of butter in a frying pan to melt
over the fire and lay the sweetbreads in
when it begins to froth. Cook them a
nice brown on both sides.
Have green pease ready cooked and
season with salt only. Serve one sweet-
bread to each dish, placed diagonally
with a spoonful of pease across each end
and a tea^spoonful of the butter they
were fried in {beuerre noir) for sauce.
SAN JFRANCISCO HOTEL GAZETTE'S
30
560— To Cook Green Pease.
Hard water is the best to boil them in
as it preserves the green color. If they
take more than half an hour to cook it
shows that they are not worth the name
of green pease. Very few people gather
pease young enough to be at their prime
or seem to know how great the difference
can be. We get pease from the garden,
as good and better than the finest
French canned pease, by taking them
early.
Have the water boiling when you put
the pease in, and a little salt✪ Sweetbreads with Green Pease in it and
boil gently till done. If old pease, put
a pinch of soda in the water and keep
stewing an hour or more. Drain off the
water and season either with butter, or
cream sauce. (See No. 50.)
Page 162 · 2 recipe records on this page
Presented as published in 1886. 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
It is the making of sweetbreads to press them to a flat shape between two pans after boiling them, and let them get cold that way. As a rule they are always boiled before being otherwise cooked ; not but what they may be cut up and stewed, or split Qpen and broiled without previous cooking if they are calves' sweetbreads, and tender, still it is best to do the other way and the largest and finest that people will naturally select for the best are the very ones that need about an hour's boiling to make them tender.
. Sweetbreads are the whitish pieces of soft meat that look like fat, found near the throat and the heart of the animal, the largest coming from the heart. They are used extensively as a fancy meat for little side dishes.
When they first come from the
butcher's put them in cold water and after steeping a while set them over the fire in a saucepan of water to cook for an hour. As they have an insipid taste that is not improved by keeping, a little vinegar should be put in the water they are boiled in — about four tablespoons — and some salt. Take them up in a pan or dish, put another on top of them and a heavy weight like a pail of water on that. When cold you can split them into thin slices and trim off the rough edges.
Dinner.
Roast Mutton No. 185— 4^ lbs, 45 cents.
Sweetbreads fried in butter sweetbreads worth 30, and butter 5, 35 cents.
Green pease (small quantity from garden for garnishing sweetbreads, worth 20 cents.)
Tomatoes (i can, 15 cents.)
Potatoes mashed with milk and butter (6 cents.)
Rhubarb pies (No. 114— 3 large, covered; cost 27 cents, 18 cuts; ij^ cents each.)
Cup custard (No. 136— used six eggs to a quart milk, made 3 pints, 18 custard cups, 15 cents.)
Milk and cream average 21, butter and bread average 12 cents.
$1 96; 21 persons, little over 9 cents a plate.
559— Sweetbreads With Green Pease-
Have the sweetbreads previously cooked and pressed vNo. 558.) Split each in two, dredge with a little pepper and salt then dip both sides in flour. Put a lump of butter in a frying pan to melt over the fire and lay the sweetbreads in when it begins to froth. Cook them a nice brown on both sides.
Have green pease ready cooked and season with salt only. Serve one sweetbread to each dish, placed diagonally with a spoonful of pease across each end and a teaspoonful of the butter they were fried in {beuerre noir) for sauce.
560— To Cook Green Pease.
Hard water is the best to boil them in as it preserves the green color. If they take more than half an hour to cook it shows that they are not worth the name of green pease. Very few people gather pease young enough to be at their prime or seem to know how great the difference can be. We get pease from the garden, as good and better than the finest French canned pease, by taking them early.
Have the water boiling when you put the pease in, and a little salt in it and boil gently till done. If old pease, put a pinch of soda in the water and keep stewing an hour or more. Drain off the water and season either with butter, or cream sauce. (See No. 50.)
Records on this page
Sweetbreads with Green PeaseTo Cook Green Pease