Sweetbreads Broiled
Ingredients
Directions
Prepare
Parboil the sweetbreads until tender.
Rub them well with butter.
Broil and serve
Broil on a clean grill, turning frequently.
Occasionally roll them over on a plate with hot melted butter to keep them moist.
Season to taste and serve very hot.
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 protein; parboiling first makes them tender before broiling.
- Butter
- Adds richness and moisture, keeping the sweetbreads from drying out under the heat.
The step that matters
Keeping the sweetbreads moist while broiling. Sweetbreads dry out quickly over direct heat. Turning them often and rolling them in hot melted butter adds fat and moisture to the surface, helping them stay juicy while the outside browns.
“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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