To Broil Sweet-breads
Ingredients
Directions
Prepare
Soak sweetbreads in salt and water for 1 hour.
Drain and parboil the sweetbreads.
Rub the sweetbreads well with butter.
Broil
Broil the sweetbreads, turning them often.
Each time you turn them, roll them in a plate of hot melted butter to keep them moist.
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; parboiling firms its delicate texture before it is broiled to browning.
- Butter
- Adds fat and moisture, helping the sweetbreads stay juicy and brown under the broiler.
The step that matters
Turning and rolling in hot butter while broiling. Broiling dries the exposed surface of the sweetbreads quickly. Turning them often and rolling them in hot melted butter adds fat and moisture, so the surface browns without drying out the interior.
“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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