Boiled Sweetbreads

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 lb. sweet breads
  • ½ teaspoon salt
  • 1 pt.


Soak the sweet breads in cold water 20 minutes to extract blood, remove the pipes and membranes. Cook in boiling, salted water about 20 minutes or until tender with the lemon juice or vinegar, plunge into cold water to harden, and cut or break into small pieces and serve in White Sauce, on toast, in pattie shells, or ramikins. They may be combined with chicken