Sweetbreads of Veal a la Dauphine

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the largest Sweetbreads you can get, open them in such a Manner as you can stuff in Force Meat, three will make a fine Dish; make your Force-Meat with a large Fowl or young Cock, skin it, and pick off all the Flesh, take Half a Pound of Fat and Lean Bacon, cut these very fine and beat them in a Mortar; season it with an Anchovy, some Nutmeg, a little Lemon-peel, a very little Thyme, and some Parsley: Mix these up with the Yolk of an Egg, fill your Sweetbreads and fasten them with fine Wooden Skewers, take the Stew-pan, lay Layers of Bacon at the Bottom of the Pan, season them with Pepper, Salt, Mace, Cloves, Sweet Herbs, and a large Onion sliced, upon that lay thin Slices of Veal, and then lay on your Sweetbreads; cover it close, let it stand eight or ten Minutes over a slow Fire, and then pour in a Quart of boiling Water or Broth; cover it close, and let it stew two Hours very softly, then take out the Sweetbreads, keep them hot, strain the Gravy, skim all the Far off, boil it up till there is about Half a Pint, put in the Sweetbreads and give them two or three Minutes stew in the Gravy, then lay them in the Dish, and pour the Gravy over them. Garnish with Lemon.

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