Name: Ris De Veau Rotis
Ingredients: whole sweetbreads; strong consomme; slices of bacon (optional); wine

Ris De Veau Rotis

Oven, in the book's wordsA moderate oven

Ingredients

whole sweetbreads
strong consomme
slices of bacon (optional)
wine

Directions

Prepare the sweetbreads as directed in the first recipe and dip them as for frying.
Place them in a roasting pan with a few spoonfuls of strong consomme.
Baste frequently and roast until nicely browned, about 20 minutes.
Optionally, lay slices of bacon in the pan under each sweetbread.
For braised sweetbreads, lard them if desired and place in the pan with seasonings.
Cover the pan with another and bake for 20 to 25 minutes until half cooked.
Remove the top pan and baste frequently with wine and consomme, using less consomme than for braising.
Continue cooking until brown and firm, about 45 minutes to 1 hour in a moderate oven.
Boil the gravy rapidly for a few minutes after.

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.