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Veal Sweetbreads

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

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 Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Keep in fresh water for an hour.
  2. Then place them in a skimmer (ladle with holes) and dip in boiling water or broth.
  3. After a brief boiling remove and cool in cold water.
  4. Then remove the veins and gullet, taking care not to tear them.
  5. The sweetbreads are prepared in various ways and here we give some of the best known: Sweetbreads with butter.--Boil in broth or water, clean and cut into slices.
  6. Brown a piece of butter with salt and pepper.
  7. Then place the sliced sweetbreads and brown them.
  8. Before serving squeeze on a little lemon juice.
  9. The sweetbreads prepared in this way are served preferably with rice or vegetables.
  10. Sweetbreads with white sauce.--Boiled, cleaned and cut into slices, they are placed in white sauce or balsamella (No.
  11. 54) adding a taste of nutmeg, pepper, salt and the juice of half a lemon.
  12. Sweetbreads in fricassee.--Boil, trim and cut into pieces.
  13. Then brown in butter with a scallion chopped fine.
  14. Once browned, remove from the gravy in which pour a tablespoonful of flour, moistened with broth.
  15. The sauce that results is bound with egg-yolks and lemon juice.
  16. Sweetbreads fried.--Boil and trim.
  17. Then cut in large slices, neither too thick nor too thin.
  18. Dip in beaten egg and in bread crumbs ground.
  19. Then fry in butter.
  20. Serve with vegetables.