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Sweetbreads Broiled

Broiled sweetbreads seasoned with cayenne pepper and salt, served hot with cold fresh butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sweetbreads Broiled

Ingredients

Directions

Prepare

  1. Blanch the sweetbreads until half done.

  2. Wash and trim off the pipe.

  3. Cut the sweetbreads into large slices.

  4. Season with a small quantity of cayenne pepper and salt.

Cook and serve

  1. Broil gently over a clear fire until nicely browned.

  2. Serve very hot with cold fresh butter on a plate.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Sweetbreads
Main protein; blanching firms them so they can be sliced and broiled without falling apart.
Cold fresh butter
Served cold alongside the hot sweetbreads, adding richness and a creamy contrast to the browned surface.

The step that matters

Broil gently over a clear fire until nicely browned. Gentle heat browns the surface while the interior stays tender. Too much heat dries the sweetbreads and toughens the outside before the centre is cooked through.

“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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