Sweetbreads Roasted
Origin: London, England
Source: Anonymous, 1846
Ingredients
- sweetbreads
- egg
- bread crumbs
- salt
- pepper
- clarified veal suet
- purée of vegetables
- brown gravy
Instructions
- Soak the sweetbreads in warm water, then blanch them. This blanching step is essential regardless of the final preparation method.
- For roasting: Cover the blanched sweetbreads with beaten egg and bread crumbs seasoned with salt and pepper. Cook them in a Dutch oven or on a cradle spit, basting frequently with clarified veal suet throughout cooking.
- Serve either dry with a purée of vegetables, or with a brown gravy.