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Salad

Sweetbread Salad

A salad of cooked sweetbreads served on lettuce with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sweetbread Salad

Ingredients

Directions

Prepare the sweetbreads

  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 salted boiling water for 15 minutes.

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

  5. Slice sweetbreads with a sharp knife.

Assemble the salad

  1. 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.

Explore the science

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the salad.
Mayonnaise dressing
Adds richness and moisture, coating the sliced sweetbreads with fat.
Lettuce leaves
Provide a crisp, cool base that holds the sweetbreads and dressing.

The step that matters

Cooking the sweetbreads in salted boiling water. Sweetbreads are delicate, and cooking them too long toughens the proteins and makes them dry and rubbery. Timing the 15-minute cook carefully keeps them tender before they are chilled and sliced.

“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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