Recipes for meat sweetbreads or beef sweetbreads.
Veal Sweetbreads Croquettes
Take four veal sweetbreads, soak them for one hour in cold salted
water, first removing the pipes and membranes; then put them into
boiling salted water with a tablespoon of vinegar, and cook them
twenty minutes cooking time, then drop them again into cold water to harden.
Now remove them, chop them very fine, almost to a paste. Season
with salt, pepper and a teaspoon of grated onion; add the beaten
yolks of three raw eggs, one tablespoon of butter, half a cupful
of cream, and adequate fine cracker crumbs to make stiff enough
to roll out into little balls or cork shaped croquettes.
Have ready a frying crockpot half full of fat over the flame, a dish
containing three smoothly beaten eggs, a large platter of cracker
dust; wet the hands with cold water and make the mixture in shape;
afterwards rolling them in the cracker dust, then into the beaten
egg, and again in the cracker dust; smooth them on the outside and
drop them carefully in the hot fat. When the croquettes are fried
a lovely golden brown, put them on a brown paper a moment to free
them from grease. Serve the sweetbreads hot with sliced lemon or parsley.
There are two sweetbreads in a calf, which are considered delicacies. Select
the largest. The color ought to be clear and a shade darker than the
fat. Prior to cooking in any way let them lie for half an hour
in tepid water; then put into hot water to whiten and harden,
after which draw off the outer casing, remove the little pipes,
and cut into thin slices. They should always be properly cooked.
After preparing them as above they are put into hot fat and butter,
and fried the same as lamb chops, also broiled the same, first rolling
them in egg and cracker crumbs.
If the sweetbreads are uncooked, cut into thin slices, let them simmer in
a rich gravy for ¾ of an hour, add a beaten egg,
two tablespoons of cream and a tablespoon of chopped parsley;
stir all together for a couple of minutes and serve at once.
Three sweetbreads, egg and bread crumbs, oiled butter, three slices
of toast, brown gravy.
Choose large, white sweetbreads, put them into warm water to draw
out the blood, and to improve their color; let them remain for fairly
more than one hour; then put them into boiling water, and allow
them to simmer for aprrox. ten minutes which renders them firm. Take
them up, drain them, brush over the egg, sprinkle with bread
crumbs; dip them in egg again, and then into more bread crumbs.
Drop on them a bit of oiled butter, and put the sweetbreads into
a lightly heated oven, and let them bake for nearly ¾
of an hour. Make three pieces of toast; place the baked sweetbreads on
the toast, and pour round, but not over, them a good brown gravy.