Larded Sweet-breads

A historical recipe from Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).

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A historical recipe

Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853). Project Gutenberg eBook #60025.

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

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
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.

Parboil four or five of the largest sweet-breads you can get.
This should be done as soon as they are brought in, as few things spoil more rapidly if not cooked at once.
When half boiled, lay them in cold water.
Prepare a force-meat of grated bread, lemon-peel, butter, cayenne, and nutmeg mixed with beaten yolk of egg.
Cut open the sweet-breads and stuff them with it, fastening them afterwards with a skewer, or tying them round with packthread.
Have ready some slips of bacon-fat, and some slips of lemon-peel cut about the thickness of very small straws.
Lard the sweet-breads with them in alternate rows of bacon and lemon-peel, drawing them through with a larding-needle.
Do it regularly and handsomely.
Then put the sweet-breads into a Dutch oven, and bake them brown.
Serve them up with veal gravy flavoured with a glass of Madeira, and enriched with beaten yolk of egg stirred in at the last.