The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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112                                   SWEET BREADS.
wish to roast it. Four hours before you wish to serve it set it before a moderate fire, turn the spit and let it roast two hours, then bake it upon a dish or pan and take the skin off nicely; scrape all the fat out of the roaster, put in the ham and let it roast 2 hours more; baste it often with the drippings in a sauce pan, stir 1 table-spoonful of flour in a teacupful of water, pour it in the sauce and boil up. Serve in a tureen.
sweet breads;
Baked Sweet Breads.—Let them lay in water 1 hour before using, parboil them, cut slits over them and lay in strips of bacon ; put the sweet breads in a hollow baking dish, pour in a tumbler of water in which they were boiled, rub a tablespoonful of flour in a tablespoonful of butter and add salt and pepper to suit taste, and serve as soon as done; 1 pint of oysters added to the gravy will improve it.
Lamb's Sweet Breads.—Blanch them and put them a little while into cold water, then put them into a stew pan with a teacupful of broth ; some pepper, salt, a small bunch of onions and a blade ot mace; stir in a bit of butter and flour and stew 1-2 hour. Have ready 2 or three eggs well beaten in cream with a little minced pars­ley and a few grates of nutmeg. Put in some boiled asparagus tops to the other things; do not let it boil after the cream is in, but make it hot, and stir it well all the time. Take care that it does not cur­dle. Young French beans or peas may be added, first boiled of a beautiful color.
Sweet Breads Saute.—Soak your sweet breads in tepid water several hours to free them from blood, then pour boiling water over them and let stand for 3 minutes, then melt some butter in a frying pan, and put in the sweet breads; season over with salt, pepper, juice of lemon, parsley and bay leaf; turnover till done and serve hot with maitre d'hotel sauce over.
Swket Breads Boiled—(Mrs. Bates')—Parboil, rub them well with butter and broil on a clean gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter to prevent them from getting hard and dry.
To Broil A Sweet Bread.—Parboil it, rub it with butter and broil it over a slow fire; turn it frequently and baste it now and then by putting it upon a plate kept warm by the fire with butter in it,