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Broiled Sweetbreads

Broiled sweetbreads seasoned with salt and pepper, basted in butter and cooked over a clear fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Sweetbreads

Ingredients

Directions

Prepare

  1. Wash the sweetbreads thoroughly.

  2. Parboil the sweetbreads.

  3. Split them open.

Broil and serve

  1. Season with coarse sea salt and black pepper.

  2. Baste with melted butter.

  3. Broil for five minutes over a clear fire.

  4. Serve on a hot platter with additional melted butter.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that is the centrepiece of the dish.
Melted butter
Adds fat and moisture, and helps the surface brown and taste rich under heat.

The step that matters

Broil for five minutes over a clear fire. Sweetbreads are delicate and dry out or toughen quickly under intense heat. Basting with butter first helps keep the surface moist while it browns, so watch closely over the fire.

“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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