Veal Sweetbreads
From The Italian Cook Book (1919).
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A historical recipe
The Italian Cook Book, by Maria Gentile (1919).
Italy
Known as an Italian 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.
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.
- 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
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- Keep in fresh water for an hour.
- Then place them in a skimmer (ladle with holes) and dip in boiling water or broth.
- After a brief boiling remove and cool in cold water.
- Then remove the veins and gullet, taking care not to tear them.
- The sweetbreads are prepared in various ways and here we give some of the best known : Sweetbreads with butter.
- — Boil in broth or 110 water, clean and cut into slices.
- Brown a piece of butter with salt and pepper.
- Then place the sliced sweetbreads and brown them.
- Before serving squeeze on a little lemon juice.
- The sweetbreads prepared in this way are served preferably with rice or vegetables.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Ladle
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Slotted spoon