BAKED SWEET-BREADS (New York Cooking-school)
A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).
A historical recipe
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: new york (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Put a pair of sweet-breads on the fire in one quart of cold water, in which are mixed one tea-spoonful of salt and one table-spoonful of vinegar.
- When the water boils, take them off, and throw them into cold water, leaving them until they get cold;
- now lard them with lardoons about one-eighth of an inch square and two inches long.
- Chop rather fine one-third of a medium-sized onion (one ounce), four or five slices of carrot (one and a half ounces), half a stalk of celery, and one sprig of parsley.
- Put in the bottom of a baking-dish trimmings of pork;
- on this place the sweet-breads, and sprinkle the chopped vegetables over the top;
- bake them twenty minutes in a hot oven.
- Cut a slice of bread into an oval or any fancy shape, and fry it in a sauté pan in a little hot butter, coloring it well;
- put this croûton in the centre of a hot platter, on which place the sweet-breads.
- Serve pease or tomato-sauce around.