Stewed Sweet-Breads

A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).

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A historical recipe

Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.

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.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
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.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
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.

Soak two sweet-breads in cold water for one hour;
change the water twice;
put them in boiling water ten minutes till they are firm, then take them out and place them in cold water until wanted.
Place them in a stew-pan, cover them with stock, and simmer nearly an hour;
take them out, place them on a hot dish, remove the gravy from the fire a minute, and add to it gradually the yolk of an egg and four tablespoonfuls of cream;
put this over a fire till the sauce thickens, but do not let it boil.
Before serving add the juice of a lemon, pour the sauce around the sweet-breads, and send to table with a dish of green peas.
They may be cut up and fried after dipping in egg and rolled in crumbs.
Sweet-breads are very nice broiled and served with Maitre d’Hotel butter;
garnish with parsley.