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Chapter XV − SWEETBREADS
A SWEETBREAD is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only
are considered. It is prenatally developed, of unknown function, and as soon as calf is taken
from liquid food it gradually disappears. Pancreas, stomach sweetbread, is sold in some
sections
of the country, but in our markets this custom is not practised. Sweetbreads are a reputed table
delicacy, and a valuable addition to the menu of the convalescent.
1
A sweetbread consists of two parts, connected by tubing and membranes. The round,
compact
part is called the heart sweetbread, as its position is nearer the heart; the other part is called
the
throat sweetbread. When sweetbread is found in market separated, avoid buying two of the
throat sweetbreads, as the heart sweetbread is more desirable.
2
Sweetbreads spoil very quickly. They should be removed from paper as soon as received
market, plunged into cold water and allowed to stand one hour, drained, and put into
from
acidulated
salted boiling water then allowed to cook slowly twenty minutes; again drained, and plunged
into
3
cold water, that they may be kept white and firm. Sweetbreads are always parboiled in this
manner for subsequent cooking.
Broiled Sweetbread
Parboil a sweetbread, split cross−wise, sprinkle with salt and pepper, and broil five minutes.
Serve with Lemon Butter.
4
Creamed Sweetbread
Parboil a sweetbread, and cut in one−half inch cubes, or separate in small pieces. Reheat in
one
cup White Sauce II. Creamed Sweetbread may be served on toast, or used as filling for patty
cases or Swedish Timbales.
5
Creamed Sweetbread and Chicken
Reheat equal parts of cold cooked chicken, and sweetbread cut in dice, in White Sauce II.
6
Chapter XV − SWEETBREADS
272
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