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Broiled Sweetbreads

Broiled sweetbreads seasoned with salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Sweetbreads

Ingredients

Directions

Prepare

  1. Soak sweetbreads in salted water for 1 hour.

  2. Drain and parboil the sweetbreads.

  3. Rub the sweetbreads well in butter.

Broil

  1. Broil the sweetbreads, turning them often.

  2. Each time you turn them, roll them in a plate of hot melted butter to keep them moist.

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
Main protein that becomes tender and browned when parboiled and broiled.
Butter
Adds richness and moisture, keeping the sweetbreads from drying out under the broiler.

The step that matters

Turning and buttering during the broil. Sweetbreads dry out and brown unevenly under direct heat. Turning them often and rolling them in hot melted butter each time adds fat and moisture to the surface, helping them stay juicy while they brown.

“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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