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To Frkajjee Sweetbreads Brown

Fried sweetbreads served with gravy and garnished with lemon or barberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

To Frkajjee Sweetbreads Brown

Ingredients

Directions

Prepare

  1. Scald the sweetbreads and let them cool.

  2. Cut the sweetbreads into slices the thickness of a coin.

Fry

  1. Dip the slices in batter and fry them in fresh butter until golden brown.

Serve

  1. Prepare gravy as desired.

  2. Stew the sweetbreads in the gravy for 8 to 10 minutes.

  3. Place the sweetbreads on a dish and pour the gravy over them.

  4. Garnish with lemon or barberries.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Batter
Forms a crisp coating that browns and seals in moisture during frying.
Butter
Conducts heat for frying and adds richness and browning to the coating.
Gravy
Adds moisture and savoury flavour as the sweetbreads finish stewing and are served.

The step that matters

Frying the battered slices in butter. Butter browns quickly and can burn before the batter is cooked through, so the heat must be moderate and the slices turned until evenly golden brown. Proper browning builds flavour and a crisp coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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