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Sweetbread Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sweetbread Salad

Ingredients

Directions

  1. Plunge sweetbreads into scalding water with a pinch of salt for 10 minutes.

  2. Transfer to iced water to cool and whiten.

  3. Cook in salted boiling water for 15 minutes, then wipe dry.

  4. Chill on ice until cold and crisp, then slice or dice.

  5. Line a salad bowl with lettuce leaves, place sweetbreads on top, and cover with mayonnaise dressing.

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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