Fricasey of Lambstones and Sweetbreads

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Have ready some Lambstones blanched, parboiled and sliced, and flour two or three Sweetbreads; if very thick, cut them in two, the Yolks of six hard Eggs whole, a few Pistaco Nut Kernels, and a few large Oysters: Fry these all of a fine Brown, then pour out all the Butter, and add a Pint of drawn Gravy, the Lambstones, some Asparagus Tops about an Inch long, some grated Nutmeg, a little Pepper and Salt, two Shalots shred small, and a Glass of White Wine; stew all these together for ten Minutes, then add the Yolks of Six Eggs beat very fine, with a little White Wine, and a little beaten Mace; stir all together till it is of a fine Thickness, and then dish it up. Garnish with Lemon.