![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
80
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
2 or 3 sweetbreads, 1/2 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.
👨🍳 Method
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 1/4 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic Victorian sweetbread recipe, expecting a stodgy, heavy dish, but was pleasantly surprised. The key to its lightness is the cream and egg mixture, which I found created a velvety sauce that coated the sweetbreads beautifully. I was delighted to discover that the mace and nutmeg added a subtle, aromatic warmth that balanced the richness of the cream. This recipe is perfect for the weeknight cook seeking a comforting, elegant dish without too much fuss. The asparagus-tops added a touch of springtime freshness, but I imagine spinach or peas would work just as well. My only change would be to use chicken stock instead of veal, for ease. I served it with some crusty bread to soak up the sauce, and it was a hit with my family. Next time, I'll double the recipe — it's that good.
