Sweetbread Terrine

Tender lambs’ sweetbreads are what is really called for in this terrine, though larger calves’ ones can be substituted if needs be. The sorrel gives the surrounding farce a pretty contrasting colour and a pleasing sharpness, against the creaminess of the sweetbreads. When sorrel isn’t available, use mushrooms, to give a quite different but delicious flavour to the terrine.

Serve with a small, lightly dressed salad, and Spiced Plums or Oranges.


  • 350 g/12 oz belly of pork or salt pork
  • 1 good handful of sorrel, shredded, or 100 g/4 oz mushrooms, sliced and cooked in 25 g/1 oz butter
  • 2 eggs
  • 1 tablespoon flour
  • freshly grated nutmeg
  • salt
  • freshly ground black pepper
  • 100 g/4 oz fat bacon, rinds removed, stretched with the back of a knife
  • 450 g/1 lb cooked lambs’ sweetbreads, thinly sliced


Chop the belly of pork or salt pork roughly, discarding any bits of bone. Mix with the sorrel or cooked mushrooms, the eggs, flour and seasonings. Process briefly in small batches in a processor or put through a mincer, to give a rough farce. Line a 1.2 litre/2 pint terrine with the bacon, letting the ends dangle over the side. Spread a layer of the farce over the base, and follow with a layer of sweetbreads. Repeat until all the mixture is used up, ending with a layer of farce. Flip any floating ends of bacon over the top, and cover loosely with foil.

Stand the terrine in a roasting tin half-filled with water and bake in a preheated oven, 140°C/275°F/ gas mark 1, for 2 hours, or until the sides shrink slightly from the terrine. Take out of the tin of water and allow to cool. Find a piece of wood or a saucepan that will fit neatly on top of the terrine. Weigh this down with weights from the scales, or cans, and leave to cool.

Serve sliced with a lightly dressed salad and Spiced Plums or Oranges.