Sweet-breads and Tomatoes
Ingredients
Directions
Parboil the sweetbreads.
Place them in a saucepan with the water.
Season with coarse sea salt and a little cayenne pepper.
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.
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