Braised Sweetbreads

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 calves’ heart sweetbreads
  • 1 oz. fat
  • 1 small onion
  • 1 small carrot
  • ½ small turnip bouquet garni
  • 6 peppercorns
  • salt and pepper
  • ¾ pt. stock croûte of fried bread


Prepare the sweetbreads as follows: wash and soak in cold water for 1–2 hr. until free from blood. Put into a pan, cover with cold water, bring to boil and simmer for 3–5 min., then plunge into cold water. Discard fat and skin and any gristle. Press between two plates to retain shape.

Melt the fat in a stewpan or meat-tin, add the sliced vegetables and fry for about 10 min., then add the bouquet garni, peppercorns, salt and pepper and almost cover with stock. Place the sweetbreads on top of the vegetables and cover with greased greaseproof paper. Bring to the boil, baste the sweetbreads well and cook in a moderate oven (350° F., Gas 4) for about 1 hr. with the lid on. Add more stock as necessary and baste occasionally. Meanwhile cut a croûte of Bread 2 in. thick and fry until golden brown. Drain well. Place the croûte on a hot dish with the sweetbreads on top.


  1. Brush the sweetbreads with glaze or tomato sauce and serve with peas or a macedoine of vegetables.
  2. Serve with Italian sauce and mushrooms.
  3. Serve with mushrooms cooked in sauce Suprême, peas, haricot beans or a macédoine of vegetables.