Creamed Sweetbreads
From Mary Martensen's 1933 Century Of Progress Cookbook (1933).
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A historical recipe
Mary Martensen's 1933 Century Of Progress Cookbook, by The Chicago American (1933).
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash sweetbreads, put into boiling water and simmer gently for one^half hour- Drain, cool quickly, and break them into pieces, rejecting the membranes.
- Chop fine onedialf can mushrooms, mix with sweetbreads.
- Add one cup white sauce, well seasoned.
- Stand over hot water until heated through.
- Garnish with green peas.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander