Stewed Sweetbread
Ingredients
Directions
Prepare
Soak the sweetbread in salted water for 2 hours to whiten it and draw out the blood.
Place the sweetbread in a pan and cover with cold water. Bring gently to a boil, then trim away all fat and gristle.
Stew and serve
Transfer the sweetbread to a small pan, cover with milk or water, or a mixture of both, and add the peppercorns, bay leaf, and salt.
Simmer slowly until tender, about 30 minutes.
Serve on a slice of toast.
Thicken the cooking liquid with flour and pour over the sweetbread if desired.
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
- Provides the tender, delicate meat that is the main component of the dish.
- Milk
- Adds richness and a mild sweetness to the cooking liquid, softening the flavour.
- Flour (in the method)
- Thickens the cooking liquid into a light sauce that coats the sweetbread.
The step that matters
Simmer slowly until tender. Gentle simmering keeps the sweetbread from toughening; a hard boil tightens its proteins and makes the texture rubbery.
“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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