Sweet-breads Larded and Braised (English Lady)
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.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
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.
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.
Method
- Trim all the skin and cartilage very carefully from two fine sweet-breads;
- lay them in cold water for an hour, and lard them;
- lay some slices of bacon in the bottom of a braising-pan, or any pan with a good cover (Francatelli would add also minced onions, carrots, celery, and parsley;
- however, they are quite good enough without);
- then put in sweet-breads, with slices of bacon between the pan and the sweet-breads;
- pour over all some stock, just high enough not to touch the larding, which must stand up free;
- let it simmer very gently for half or three-quarters of an hour.
- Look at it occasionally to see that the stock does not waste;
- add a little if it does.
- When done, hold a salamander or a hot kitchen shovel over the sweet-breads until they are a pale-yellow color on top.
- Serve these with tomato-sauce poured in the centre of the dish.
- The whole dish should look moist, the sweet-breads nearly white, and the larding transparent, standing up distinct and firm, like glass, white at the bottom, and pale-yellow on top.
Plating
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