Minced Sweetbread
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
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 The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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.
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Ingredients
Method
- Ingredients--The remains of dressed sweetbreads.
- 2 or 3 mushrooms.
- Enough stock to moisten nicely.
- 1 teaspoonful of flour.
- A slice of cooked ham.
- A few drops of lemon juice.
- 1 oz.
- of butter.
- Pepper and salt.
- Method.--Mince the sweetbreads, mushrooms, and ham.
- Melt the butter in a stewpan, and fry the mushrooms in it.
- Put in the flour, and mix it smoothly with the butter.
- Then put in the sweetbread and ham, and enough stock to mix nicely.
- Add lemon juice, pepper, and salt, to taste.
- Make it hot, and then put the mixture into oiled-paper cases.
- Sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes.