Sweetbread Cocktail

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Soak a pair of sweetbreads in cold water one hour, drain and put into salted boiling water and cook slowly twenty to thirty minutes until tender; drain, plunge into cold water and when cold cut or break into pieces the size of small oysters. Put four or five pieces in each glass and cover with a highly seasoned lemon dressing and tomato catsup, one teaspoonful of each to a glass. Serve ice cold with a wafer.

Lemon Dressing. Juice of a lemon, equal quantity of water salt and pepper to taste.