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Sweetbread Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sweetbread Salad

Ingredients

Directions

  1. Plunge sweetbreads into scalding water with a pinch of salt for 10 minutes.

  2. Transfer sweetbreads to iced water to whiten them.

  3. Cook sweetbreads in boiling salted water for 15 minutes.

  4. Dry sweetbreads and chill on ice until cold and crisp.

  5. Slice sweetbreads with a sharp knife.

  6. Line a salad bowl with lettuce leaves, place sliced sweetbreads on top, and generously add mayonnaise dressing.

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.

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