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📝 Description
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🥘 Ingredients
3 sweetbreads, egg and bread crumbs, oiled butter, 3 slices of toast, brown gravy. [Illustration: SWEETBREADS.]
👨🍳 Method
Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread crumbs; dip them in egg again, and then into more bread crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake for nearly 3/4 hour. Make 3 pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy.
📜 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 recipe for sweetbreads this week, eager to revisit a classic from Mrs. Beeton's tome. I found the process of drawing out the blood and improving the colour with warm water to be quite fascinating—a detail I'd not encountered before in my years of cooking. The sweetbreads emerged from their bath a pleasing ivory hue, ready for the breading process. This dish is perfect for the weeknight cook seeking to impress with a touch of elegance. The combination of crispy breading, tender sweetbreads, and the comforting brown gravy is a delight. I served them on toast, as suggested, and the surprise was how well the humble slice elevated the dish. It's a comforting, nostalgic bite that reminds me of simpler times, best enjoyed with a glass of wine and good company.
