Sweetbread Stewed Recipe
Ingredients
| Sweetbread | 1 | |
| White stock or milk - 1/2 pint | ||
| Cornflour | 3/4 Ounce | |
| Cream | 1 Tablespoon | |
| Lemon juice | ||
| Seasoning | ||
Directions
GETTING READY
1 Wash the sweetbread and soak in cold water to which salt has been added for 1 hour (1 teasp to each pint of water) has been added.
2 Drain and thoroughly rinse.
3 Remove any membrane without breaking the sweetbread.
MAKING
4 In a pan, add the milk or stock and simmer the sweetbread in it for 45-50 mins.
5 Remove the sweetbread and transfer to a small dish;keep warm.
6 In a pan, prepare the sauce with the cornflour and stock.
7 Cook thoroughly adding in the cream.
8 Reheat after adding the cream but do not reboil.
9 Add salt and lemon juice for seasoning.
10 Pour the mixture over the sweetbread.
SERVING
11 Serve at once, garnished with lemon butterflies and a leaf of parsley.
1 Wash the sweetbread and soak in cold water to which salt has been added for 1 hour (1 teasp to each pint of water) has been added.
2 Drain and thoroughly rinse.
3 Remove any membrane without breaking the sweetbread.
MAKING
4 In a pan, add the milk or stock and simmer the sweetbread in it for 45-50 mins.
5 Remove the sweetbread and transfer to a small dish;keep warm.
6 In a pan, prepare the sauce with the cornflour and stock.
7 Cook thoroughly adding in the cream.
8 Reheat after adding the cream but do not reboil.
9 Add salt and lemon juice for seasoning.
10 Pour the mixture over the sweetbread.
SERVING
11 Serve at once, garnished with lemon butterflies and a leaf of parsley.
Chef
