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Classic
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page 73
CREAMED SWEETBREADS
Mrs. Henry C. Buckner
Take blanched sweetbreads and cut them in small pieces and put in a saucepan
with 1 tablespoon of butter rolled in 1 tablespoon of flour, slowly adding 1
pint of cream, and salt and pepper to taste. Serve hot.
If preferred, mushrooms are a nice addition.
FRIED SWEETBREADS WITH
PEAS
Stew the breads, but do not cut them up. Make a batter and dip the breads in and
fry in hot lard. Cook the peas in salt water and serve with the breads.
HOW TO BLANCH SWEETBREADS
Soak 3 hours in 3 different waters with 1 pinch of salt in each water. Drain,
place in cold water, and boil till tender. Throw in cold water to whiten. Put in
a cold place, and they are ready for general use.
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