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Sweetbreads, Mock

A veal mock sweetbread made by mixing minced veal and suet with bread, breadcrumbs, and seasoning, then frying and braising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sweetbreads, Mock

Ingredients

Directions

Prepare

  1. Mince the veal and suet.

  2. Soak the slice of bread in hot white stock.

  3. Drain the soaked bread.

  4. Finely beat the drained bread.

Make and fry the sweetbreads

  1. Add the minced veal, suet, and seasoning to the bread mixture.

  2. Blend the mixture thoroughly.

  3. Add the egg yolk gradually while mixing.

  4. Shape the mixture into sweetbread-like forms using a small amount of dry breadcrumbs.

  5. Coat the shaped mixture with beaten egg.

  6. Coat the coated mixture with seasoned breadcrumbs.

  7. Fry the coated sweetbreads in hot fat until golden brown.

Cook and serve

  1. Pour the stock from the bread around the sweetbreads.

  2. Add a little more stock.

  3. Cook the sweetbreads for an hour, turning frequently.

  4. Add white sauce to make a total of 1½ pints.

  5. Serve the sweetbreads on a hot dish.

  6. Garnish with fancy-shaped vegetables, peas, or macaroni.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Lean veal
Provides the main meaty body that gives the mixture its substance.
Veal kidney suet
Adds fat that keeps the mixture moist and tender as it cooks.
White bread
Soaked and beaten, it binds the mixture and helps keep it moist.
Egg yolk
Binds the mixture together and helps the shaped forms hold their shape.
White stock
Adds moisture and savory flavor to the bread and the surrounding cooking liquid.

The step that matters

Cook the sweetbreads for an hour, turning frequently. The soft, bread-bound mixture can crumble or dry out if left still. Frequent turning helps it cook evenly and keeps the shaped forms intact.

“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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