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Sweetbreads Plainly Boiled

Sweetbreads are boiled in water and optionally simmered in broth, served plain or with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sweetbreads Plainly Boiled

Ingredients

Directions

Prepare

  1. Soak the sweetbreads in cold water for 2 hours.

  2. Put them in boiling water for 6 minutes.

  3. Soak them again in cold water for 20 minutes.

Cook and serve

  1. Put them into boiling water or broth and simmer gently for 30 minutes or more until tender.

  2. Serve with or without a plain white sauce.

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

What each ingredient does

Sweetbreads
The main ingredient; simmering in liquid turns its firm tissue tender and mild.

The step that matters

Simmering gently until tender. Boiling vigorously can toughen and break up the delicate sweetbread tissue. A gentle simmer cooks it evenly, and the record says to continue for 30 minutes or more until tender, so the cook should test for tenderness rather than rely on the time alone.

“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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