Veal Sweetbreads

Name: Veal Sweetbreads
Cuisine: Australian
Ingredients: 1 kg (2 lbs) sweetbreads; freshly ground black pepper; 1 bay leaf; 2 thyme sprigs; 600 mL (19 fl oz) water; ⅘ cup (200 mL/6½ fl oz) white wine; 2 golden shallots, peeled and chopped; 1 cup mirepoix; 2 tablespoons butter

Preparation info

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Sweetbreads are a great luxury and should form part of any good cook’s repertoire. Children like them crumbed but for a great home dish, braising them with peas is hard to beat.

Ingredients

1 kg (2 lbs) sweetbreads

Oceania
Australia
Main course
Gluten-free

Method

To prepare the sweetbreads

Use the heart-shaped sweetbreads from the throat of yearling calves, as they are white and creamy and more substantial than those from young (bobby) calves.

Soak the sweetbreads in salted water overnight to leach them of their blood. Dry the sweetbreads on a dishcloth or paper towel (absorbent kitchen paper).