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Glazed Sweetbreads

A baked dish of 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
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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.

Prepare

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

  2. Place parboiled sweetbreads in an individual baking dish.

  3. Sprinkle with coarse sea salt.

  4. Pour 1 tablespoon of broth over the sweetbreads.

Bake and serve

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

  2. Serve with a border of peas or with a potato border.

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
Provide the main meat, which becomes tender and delicate when gently baked.
Broth
Adds moisture that keeps the sweetbreads from drying out in the oven.

The step that matters

Basting with broth while baking. Sweetbreads are delicate and can dry out in the dry heat of an oven. Basting three times replenishes the surface liquid, keeping the meat moist and helping it cook evenly.

“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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