Skip to main content
Main

Glazed Sweetbreads

Parboiled sweetbreads glazed with broth and served with peas or potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Glazed Sweetbreads

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Bake

  1. Preheat the oven to 350°F (175°C).

  2. Place parboiled sweetbreads in an individual baking dish and sprinkle with coarse sea salt.

  3. Pour 1 tablespoon of broth over the sweetbreads.

  4. Baste the sweetbreads with broth three times while baking.

Serve

  1. Serve with a border of peas or potatoes.

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

What each ingredient does

Sweetbreads
The main protein, which turns tender and succulent when gently baked.
Broth
Adds moisture and savory flavor, and its reduced juices glaze the sweetbreads.

The step that matters

Basting with broth while baking. Sweetbreads are delicate and can dry out in the oven. Basting with broth keeps the surface moist and lets the pan juices concentrate into a glaze, so the timing and the three basting rounds matter.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes