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(Passover Dishes) - (The International Jewish Cook Book)

Soak one pair of sweetbreads for two or three hours in sufficient warm
water to cover them, then drain. Put them in a stew-pan, with boiling
water to cover them, and then boil gently for seven or eight minutes.
They are then ready for dressing. Lay the sweetbreads in a stew-pan,
pour two cups of veal stock over them, add salt and cayenne pepper to
taste, and simmer gently for one hour. Lift them out on to a very hot
dish, add juice of one-half lemon and one teaspoon of potato flour to
the gravy, stir smoothly, and boil up, pour over the sweetbreads and
serve at once.

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1 pair Sweetbreads--4d.

1 pint Gravy

Salt and Pepper

1/2 Onion--1/2d.

1 oz. Butter

1/2 oz. Flour

1 Carrot--1d.

Total Cost--51/2 d.

Time--One Hour.

Put the sweetbreads in cold water, bring to the boil, strain away the
water, scrape and clean them and remove the pieces of skin. Put the
butter into a stewpan and flour the sweetbreads; dry very lightly and
quickly, take them out. Slice up and fry the onion and carrot, stir in
the flour and gravy, and bring to the boil. Lay in the sweetbreads and
simmer very gently for one hour; take them up on a hot dish, season and
flavour the gravy, remove the fat, boil up and pour round them. Serve
hot. Sweetbreads are very nice served with tomato sauce.

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Jewish Stewed Sweetbreads.

Clean and season a trout with salt, black pepper and cayenne. Lay in a
baking-pan; dredge with flour; sprinkle with parsley and bits of
butter; add a little water and vinegar. Let bake in a hot oven. Baste
often with butter until done. Garnish with parsley and serve hot with
cream sauce.

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Stewed Sweetbreads


Soak the sweetbreads in salt and water for twenty minutes, then take

them out, wipe them well, and take off the skin. Parboil them for twenty

minutes or half an hour, after which you stew them in a little milk,

till they are tender, add a little salt and pepper, make a little sauce

of the milk and serve. Use a double kettle when stewing.

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