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Sweetbread Salad

A salad of boiled sweetbreads mixed with mayonnaise, served on lettuce leaves or celery tops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sweetbread Salad

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Cook the sweetbreads

  1. Wash the sweetbreads thoroughly.

  2. Cover with boiling water and simmer for 30 minutes.

  3. Drain and cover with cold water.

Prepare and serve

  1. Once cool enough to handle, remove all skin and cut into pieces with a silver knife.

  2. Mix the sweetbreads with the mayonnaise and serve on lettuce leaves or celery tops.

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
The main ingredient, providing the tender, mild meat that forms the body of the salad.
Mayonnaise
Adds fat and moisture, coating the pieces and giving the salad a creamy texture.

The step that matters

Removing the skin after cooling. Sweetbreads are delicate and fragile while hot. Once cooled, they firm up, so the outer membrane peels away cleanly and the pieces hold their shape when cut.

“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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