Sweetbreads With Italian Sauce
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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.
- 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.
- 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.
Method
Chef Wood
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- (Fr.— Ris de Veau a 1'Italienne.) Ingredients.
- — 2 heart sweetbreads, larding bacon, £ a pint of Italionnc sauce (see Sauces), £ of a pint of stock, 12 small quenelles of veal or chicken (see No.
- 411), 12 preserved mushrooms, a croute of fried bread, salt and pepper, a mirepoix of i onion, i carrot, £ a turnip, a bouquetgarni (parsley, thyme, bay-leaf), 6 peppercorns, frying-fat, glaze.
- Method.
- — Prepare, blanch and press the sweetbreads (see No.
- 765), and lard them with strips of bacon i£ inches long, and about £ of an inch wide.
- Slice the vegetables, put them into a stewpan with the bouquet-garni and peppercorns, nearly cover with stock, and add the remainder as that in the stewpan boils away.
- Place the sweetbreads on the top of the vegetables, cover with a buttered paper, and braise either on the stove or in the oven for 40 minutes, basting frequently.
- When ready, transfer to a baking-tin, and put into a hot oven for a few minutes, to brown and crisp the bacon.
- Have ready a croute of fried bread, cut to the size of the dish, and 2 inches or more in depth, place the sweetbreads on the top of it, and brush lightly over with glaze.
- Pour a little of the sauce round the dish, and serve the remainder separately.
- Garnish with the quenelles and the mushrooms, previously heated in a little of their own liquor, and serve.
- Time.
- — About i hour, after the sweetbreads are blanched.
- Average Cost, 6s.
- 6d.
- to 8s.
- 6d.
- Sufficient for 6 or 7 persons.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Chef's knife
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Cutting board
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Pastry brush