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Sweetbreads Larded

Sweetbreads are larded with strips of dry salted pork fat, baked, and served with a garnish of peas, mushrooms, string beans, or white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sweetbreads Larded

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak sweetbreads in cold water and salt for 1 hour.

  2. Place sweetbreads in a quart of cold water with 1 tablespoon of salt and bring to a slow boil.

  3. Cool sweetbreads in cold water until manageable.

Lard and bake

  1. Lard sweetbreads with strips of dry salted fat pork.

  2. Bake in the oven at 400°F (200°C) for 15 minutes until browned.

Serve

  1. Prepare a garnish of French green peas, mushrooms, string beans, or 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

Dry salted fat pork
Strips of fat that baste the sweetbreads as they bake, adding moisture and richness.

The step that matters

Baking until browned. Sweetbreads are delicate and can dry out in the oven. Fat strips keep them moist, while the dry heat of the oven browns the surface, so watching the 15 minutes closely prevents overcooking.

“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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