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Curried Sweetbreads

Curried sweetbreads simmered in broth, then fried or stewed in curried gravy, served hot with lemon or chili vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and coconut are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Curried Sweetbreads

Ingredients

Directions

Poach the sweetbreads

  1. Wash and soak the sweetbreads, then place them in boiling water with salt and the whole onion.

  2. Simmer for 10 minutes.

  3. Alternatively, use weak veal broth instead of water.

  4. Remove the sweetbreads and let them cool completely on a drainer.

  5. Cut the cooled sweetbreads into half‑inch slices.

Finish and serve

  1. Optionally, flour and fry the slices lightly in butter.

  2. Optionally, place the slices in curried gravy.

  3. For extra flavor, add grated coconut to the gravy before adding the sweetbreads.

  4. Stew the sweetbreads in the gravy gently for 20 to 30 minutes.

  5. Add lemon juice or chili vinegar to taste before serving hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + coconuttop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Onion + coconuttop 13% of all pairs
    Smell alikestrong
    Cooked together1,831 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Lemon + coconuttop 13% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Main protein; poaching firms them so they hold their shape when sliced and stewed.
Curried gravy
Carries the flavor and keeps the sweetbreads moist during the gentle stew.
Butter
Browns the flour-dusted slices lightly, adding color and a rich, toasty flavor.
Lemon juice or chili vinegar
Adds acidity that brightens the rich gravy and balances its spices.

The step that matters

Gentle stewing in the gravy. Sweetbreads are delicate; vigorous boiling toughens their proteins and makes them dry and rubbery, so keep the gravy at a gentle simmer.

Swap the coconut

The recipe marks coconut as optional. How well each one fits the dish's main ingredients (onion, veal, butter, lemon):

  1. Limefits about as well
  2. Avocadofits about as well
  3. Coconutthe original
  4. Orangefits about as well

Fit is the average pairing score against onion, veal, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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