SWEETBREADS
A sweetbread is the thymus gland of lamb or calf, but in cookery, veal
sweetbreads only are considered. It is prenatally developed, of unknown
function, and as soon as calf is taken from liquid food it gradually
disappears. Pancreas, stomach sweetbread, is sold in some sections of
the country, but in our markets this custom is not practised.
Sweetbreads are a reputed table delicacy, and a valuable addition to the
menu of the convalescent.
A sweetbread consists of two parts, connected by tubing and membranes.
The round, compact part is called the heart sweetbread, as its position
is nearer the heart; the other part is called the throat sweetbread.
When sweetbread is found in market separated, avoid buying two of the
throat sweetbreads, as the heart sweetbread is more desirable.
Sweetbreads spoil very quickly. They should be removed from paper as
soon as received from market, plunged into cold water and allowed to
stand one hour, drained, and put into acidulated salted boiling water
then allowed to cook slowly twenty minutes; again drained, and plunged
into cold water, that they may be kept white and firm. Sweetbreads are
always parboiled in this manner for subsequent cooking.
Broiled Sweetbread
Parboil a sweetbread, split crosswise, sprinkle with salt and pepper,
and broil five minutes. Serve with Lemon Butter.
Creamed Sweetbread
Parboil a sweetbread, and cut in one-half inch cubes, or separate in
small pieces. Reheat in one cup White Sauce II. Creamed Sweetbread may
be served on toast, or used as filling for patty cases or Swedish
Timbales.
Creamed Sweetbread and Chicken
Reheat equal parts of cold cooked chicken, and sweetbread cut in dice,
in White Sauce II.
Sweetbread à la Poulette
Reheat sweetbread, cut in cubes, in one cup Béchamel Sauce.
Sweetbreads, Country Style
Parboil sweetbreads, sprinkle with salt and pepper, and dredge with
flour. Arrange in baking-dish, brush over with melted butter, allowing
two tablespoons to each pair of sweetbreads, and cover with thin slices
fat salt pork. Bake in a hot oven over twenty-five minutes, basting
twice during the cooking, and remove pork during the last five minutes
of the cooking.
Larded Sweetbread
Parboil a sweetbread, lard the upper side, and bake until well browned,
basting with Meat Glaze.
Sweetbreads à la Napoli
Parboil a large sweetbread and cut in eight pieces. Cook in hot
frying-pan with a small quantity of butter, adding enough beef extract
to give sweetbread a glazed appearance. Cut bread in slices, shape with
a circular cutter three and one-half inches in diameter, and toast.
Spread each piece with two tablespoons grated Parmesan cheese seasoned
with salt and paprika and moistened with two tablespoons heavy cream.
Arrange one piece of sweetbread on each piece of toast. Put in
individual glass-covered dishes, having two tablespoons cream in each
dish. Cover each piece of sweetbread with sautéd mushroom cap, put on
glass covers, and bake in a moderate oven eight minutes.
Braised Sweetbreads Eugénie
Parboil a sweetbread in Sherry wine twelve minutes. Drain, cool, cut in
four pieces, and lard. Cook in frying-pan same as Sweetbreads à la
Napoli. Peel mushroom caps, cover with Sherry wine, let stand one hour,
drain, and sauté in butter. Arrange on circular pieces of toast, over
each of which has been poured one teaspoon wine drained from mushroom
caps. Pile five or six mushroom caps on each piece of sweetbread, add
two tablespoons heavy cream, and bake in a moderate oven, eight minutes.
Cook in individual glass-covered dishes.
Sweetbread Cutlets with Asparagus Tips
Parboil a sweetbread, split, and cut in pieces shaped like a small
cutlet, or cut in circular pieces. Sprinkle with salt and pepper, dip in
crumbs, egg, and crumbs, and sauté in butter. Arrange in a circle around
Creamed Asparagus Tips.
Sweetbread with Tomato Sauce
Prepare as Sweetbread Cutlets with Asparagus Tips, sauté in butter or
fry in deep fat, and serve with Tomato Sauce.
Sweetbread and Bacon
Parboil a sweetbread, cut in small pieces, dip in flour, egg, and
crumbs, and arrange alternately with pieces of bacon on small skewers,
having four pieces sweetbread and three of bacon on each skewer. Fry in
deep fat, and drain. Arrange in a circle around mound of green peas.
[Illustration:
SWEETBREAD À LA NAPOLI.—_Page 233._
]
[Illustration:
BRAISED SWEETBREADS EUGÉNIE.—_Page 234._
]
[Illustration:
BRESLIN POTTED CHICKEN IN CASSEROLE DISH.—_Page 252._
]
[Illustration:
BROILED CHICKEN GARNISHED WITH FRENCH FRIED POTATOES, SLICES BROILED
TOMATOES, PARSLEY, AND LETTUCE.—_Page 245._
]