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Sweetbread Salad

A salad of boiled sweetbreads, sliced and mixed with mayonnaise dressing, served on lettuce with an onion center.

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Sweetbread Salad

Ingredients

Directions

Prepare the sweetbreads

  1. Soak a pair of sweetbreads in cold water for one hour.

  2. Remove all fat and skin with a silver knife.

  3. Place the sweetbreads in a granite sauce pan, cover with boiling water, add a teaspoonful of salt, and simmer for 20 minutes.

  4. Transfer the sweetbreads to cold water for five minutes.

  5. When cold, cut the sweetbreads into thin slices.

Make the dressing and assemble

  1. Rub a bowl with onion and prepare a pint of mayonnaise dressing, adding tarragon vinegar.

  2. Place a thin slice of onion in the center of the salad bowl and arrange lettuce leaves around it.

  3. Mix the sliced sweetbreads with the dressing and place the mixture in the center of the dish.

By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Sweetbreads (in the method)
Form the main body of the salad, with a delicate, tender texture when simmered gently.
Mayonnaise dressing (in the method)
Adds richness and moisture, coating the sliced sweetbreads.
Tarragon vinegar (in the method)
Adds sharp acidity that balances the richness of the mayonnaise.

The step that matters

Simmer the sweetbreads gently. Boiling vigorously toughens the delicate proteins and can break the tissue apart, so the sweetbreads stay tender and sliceable. Cooling them in cold water afterward firms them for clean, thin cuts.

“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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