Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-10-12
They Must be Fresh, and Parboiling is
the First Process.
DISHES FIT FOR ROYAL PALATES
WRITTEN FOR THE DISPATCH


sweetbreads should be large, white and
plump. These conditions are likely to be
attained when the calves haye been fed on
milk. Those fed on grass yield sweet-breads
of smaller size, of darker color and of in
ferior flavor.
2 These choice bits are not produced in
sufficient quantities to make them common
dish, and during the winter, when they are
scarce, they may be classed with the luxu-
ries. The demand is always greater than
the supply, and, in some instances, there are
special customers for all that can be fur
nished at certain stalls.
REQUIRE DELICATE TREATMENT.
Thew must be fresh or they are unfit for
use. They should be prepared for cooking
which takes some 'time-as soon as pur-
chased. From the delicate nature of the
meat 1t is impossible to keep them any
length of time even in the coolest place.
In whatever way they are to be served the
same processes of soaking, blanching and
pressing must be observed. The time re-
quired for soaking is about one hour. The
water should be cold, slightly salted, and
occasionally changed. The thin skin which
covers them should be removed, and the
bloody fbers carefully picked out.
They should now be plunged into boiling
water, cooked for 20 minutes and then
thrown into very cold water for 80 minutes.
This blanching process makes them white,
plump and firm. They are nov to be
drained on napkin and put to press on
fiat surface with a weight over them. In
blanching, their flavor is much improved
by larding them with thin strips of sweet
bacon, adding slice or two of onion, a
fQhIpSn0nnfnl nf a nf
herbs. The flavor, however, when they are
thus parboiled is not so delicate. Three
sweetbreads will make dish for small
family-with none left over.
UNSATISFACTORY SUBSTITUTE
Calves brains at cents per pair are an
excellent substitute for pancreas, and are
prepared in the same manner-eXcept in
parboiling, when they should be tied, loose
ly, in pieces of white muslin. The lamb
also yields sweet-breads; but they are infe-
rior to veal breads. They are not in much
demand separate from the torequarter-in
which they are ound and with which they
are usually cooked.
1 give here but few of the innumerable
deicacies that may be made from these
choice parts of the calf, the sweetbreads.
Served in any way they are always regarded
a dainty dish.
STEWED SwEET-BREADS.
Cut the sweet-breads into small pieces cover
with milk and stew for ten minutes being
careful not to scorch the milk.
Add little bruised parsley, season to taste
and thicken with little -four and butter
rubbed together.
SwEET-BREADS SAUTE.
Blanch two sweet-breads press them, and
when cold and fat split lengthwise and fry
brown in butter.
Season with salt and pepper, add the Juice of
one lemon, some minced parsley and a bay leaf.
Turn them until done and serve very hot.
If sauce is desired, make as follows: To
eight tablespoonfulS of white sauce add four
tablespoonfuls of milk, boil five minutes. put in
TWO tablespoonfuls of butter and stir till it Is
melted, but do not let it boil.
The meaning of the word "saute" in cooking
Is to fry lightly in butter.
FRIED swEET-BREADs
Split two or three sweet-breads lengthwise or
cut in small pieces, season with salt and pepper
dip in egg batter, roll in bread crumbs or meal
and fry brown in hot lard.
Drain on white paper, and serve on hot plat
ter.
EsCALoPED swEErBREADs.
Cut the sweet-breads in small pieces add a
little minced bacon, seasonto taste and arrange
in baking dish with layers of bread crumbs
between.
Cover with milk and bake till brown.
ROASTED swEET-BREADs.
Take two or three heart sweet-breads put
them into stew pan with few slices of onion
carrot. turnip, q bunch of herbs a bay leaf,
bit of mace, few pepper corns and o small
piece of bacon.
Boil for 20 minutes in very little water
Take them out, drain on a napkin, roll IN
beaten egg, then IN bread crumbs and bake in q
brisk oven for ten minutes.
Serve on toasted bread with plain gravy
Roasted sweet-breads are easy of digestion.
very nutritious and are recommended for per-
sons in delicate health.
BRoILED swEET-BREADs.
Butter parboiled sweet-breads, dredge lightly |
with flour, lay on a creased gridiron over q hot |
fire, and turn frequently till done.
Serve on hot platter. seasoned to taste.
covered vii h small bits of butter and garnished
with thin slices of lemon or crisp parsley,
A little catsup, or some pungent sauce, may
be added.
They may also be served on buttered toast
with plain gravy.
swEET-BREAD CRooUETTEs.
Cut in small pieces two parboiled sweet
breads and one-half can of mushrooms
Put Large lump of butter into frying psp. |
and when it begins to bubble throw in one |
of Hour.
Let simmer for few minutes, pour in a gill !
of cream or milk, add the sweetbreads and |
mushrooms and when the mixture becomes |
quite hot take from the fire, stir in the beaten |
yolks of two eggs and set aside to cool; then |
shape into croQuettes, cover with egg batter, |
roll in bread crumbs. put into a frying basket |
and immerse In hot lard for two minutess
swEET-BREADs AND MUSHROOMS.
In making this dish, which will be found a |
very palatable one, take equal quantities of |
and mushrooms.
Simmer the mushrooms for 30 minutes in a
,tew-pan, with just enough water TO cover
them: remove them put in the sweet-breads
and stew for 10 minutes
Cut the mushrooms and sweet-breads in
pieces when cold add q little cream, a bit of
mace a small piece of butter, salt and pepper
10 taste.
Dredge lightly with -four. let come to the
BOIL, and serve hot.
swEET-BREADs AND ASPARAGUS
Blanch the sweet-breads, cut in pieces. and
nix with half a can of asparagus, or with the
ops of two. OF three bundles Of cold-boiled
asparagus.
Boil Two eggs for 10 minutes. put the yolks in
pan, reduce to paste, add a large lump of but
er and teasp0Onful of -four. Cream these
ogether and set tie pan in boiling water; when
he butter melts add half cupful of cream,
he sweet-breads and asparagus; boil for few
minutes, season TO taste and serve.
SWEET, BREAD SALAD.
Boil the sweet-bre,ds in saltcd water for 20
minutes, plunge into cold milk, let stand for
Is minutes; then cut in small pieces, mix with
,orn lettuce-small pieces-and cover; serve
with this dressing: Mix together one teacupful
1f vinegar butter the Size of Il walnut a tea
spoonful of mustard, a little cayenne pepper,
1ne-half teaspoonful of SALT teaspoonful OF
sugar. and The yolks of two eggs
Put in a double boiler, stir over the fire till
creamy; remove, and when cold add a halt cup
full of cream.
Mix well and pour over the salad
Following are some recipes of general
nature that will interest the progressive