York Ham, Sweetbreads, Madeira Sauce
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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
- a tumbler of water
- a pound of mushrooms
Method
- Heat the ham in a double saucepan (bain marie).
- Boil the sweetbreads, blanch them and let them fry in some butter.
- Take flour and butter and melt them to a thick sauce, adding a tumbler of water and Liebig which will turn your sauce brown.
- Fry half a pound of mushrooms in butter and when brown, add them and the liquor to your sauce with a good glass of madeira or sherry.
- Place your ham in the middle of the dish, surround it with the sweetbreads, and pour over all the Madeira sauce.
- [Mme.
- Vandervalle.]