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Sweetbreads, Rasout of

A sauce of stock, onion, carrot, bacon rind, mushroom ketchup, spices, served over browned sweetbreads.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,021 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweetbreads, Rasout of

Ingredients

Directions

Prepare the sweetbreads

  1. Soak, blanch, and cool the sweetbreads.

  2. Simmer them in seasoned stock for 30 minutes.

  3. Let them cool.

  4. Cut into 1-inch square and ½-inch thick pieces.

  5. Dry the pieces thoroughly.

  6. Flour the pieces.

  7. Fry in butter until brightly browned.

Make the sauce

  1. In a saucepan, combine 1 pint of stock, fried onion, fried carrot, bacon rind, mushroom ketchup, salt, cayenne, and allspice.

  2. Add brown thickening.

  3. Simmer the sauce for 15 minutes.

  4. Strain the sauce.

Serve

  1. Add the browned sweetbreads for a few minutes.

  2. Serve the sweetbreads on a dish.

  3. Pour the sauce over them.

  4. Serve boiled rice or macaroni on a separate dish.

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. Carrot + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  5. Mushroom + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Sweetbreads
Main protein; blanching and simmering firm it, and frying gives a browned crust.
Butter
Fat for frying that carries browning and adds richness to the crust.
Brown thickening
Starch that thickens the sauce to coat the sweetbreads.
Mushroom ketchup
Concentrated savoury flavour that deepens the sauce.

The step that matters

Fry in butter until brightly browned. Sweetbreads must be dry and lightly floured before frying; surface moisture steams instead of browning, so the crust stays pale and soft.

Swap the allspice

How well each one fits the dish's main ingredients (butter, onion, carrot, mushroom, ketchup, rice):

  1. Celeryfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Allspicethe original

Fit is the average pairing score against butter, onion, carrot, mushroom, ketchup, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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