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📝 Description
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🥘 Ingredients
3 sweetbreads, 1 pint of white stock No. 107, 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.
👨🍳 Method
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 1/2 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making this classic sweetbread dish this week, and I must say, it was a delightful journey into the past. I found the process of soaking and simmering the sweetbreads to be surprisingly gentle and rewarding. The most delightful surprise was the subtle warmth that the mace brought to the dish. It was a flavor I hadn't expected from such an old recipe, but it added a lovely depth to the sauce. This recipe is perfect for the modern cook who enjoys a bit of nostalgia and isn't afraid to roll up their sleeves. The process is straightforward, and the result is a comforting, creamy dish that's perfect for a cozy night in. The key to success is not to rush the simmering process. I ended up with a beautifully tender sweetbread, bathed in a rich, mace-infused sauce that was the perfect balance of creamy and tangy. It's a recipe I'll be keeping in my rotation for those nights when I want something comforting and a bit different.
