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Sweet Breads Larded

Sweetbreads are soaked, salted, larded with dry salted pork fat, baked, and served with a garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sweet Breads Larded

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the sweetbreads in cold water and salt for 1 hour.

  2. Place them in a quart of cold water with a tablespoon of salt and bring to a slow boil.

  3. Cool them in cold water until manageable.

Cook and serve

  1. Lard the sweetbreads with strips of dry salted fat pork.

  2. Bake in a 400°F (200°C) oven for 15 minutes until browned.

  3. Prepare a garnish of your choice, such as French green peas, mushrooms, string beans, or a plain white sauce.

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 (in the method)
Main protein, cooked to a tender texture and browned at the surface.
Dry salted fat pork
Adds fat and savoury flavour as it melts into the sweetbreads during baking.

The step that matters

Bring to a slow boil. Boiling the sweetbreads gently keeps them tender and firm, while a hard boil can toughen the delicate membranes and make them ragged.

“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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