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Boiled Sweetbread, Plain

Boiled sweetbread served plain, optionally with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Sweetbread, Plain

Ingredients

Directions

Prepare

  1. Soak the sweetbread in slightly warm water for 1 hour.

  2. Place it in fresh cold water and bring to a boil.

  3. Simmer for about 8 minutes, then transfer to cold water to cool.

  4. Remove all fat and gristly parts, keeping the skin intact.

Cook

  1. Place the trimmed sweetbread in a stewpan and cover with stock, milk, or water.

  2. Bring to a boil, then simmer gently for 40 to 50 minutes until tender.

Serve

  1. Serve on a slice of toast with white sauce, if desired.

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

Sweetbread
Is the main protein, becoming tender and mild as it simmers slowly in liquid.
Stock, milk, or water
Gently cooks the sweetbread and keeps its surface moist during simmering.

The step that matters

Simmering gently after the boil. A vigorous boil can toughen and break up the delicate sweetbread, so keeping the liquid at a gentle simmer helps it turn tender and hold its shape.

“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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