Moulded Sweetbread and Cucumber Salad

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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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  • ¼ cup sweetbreads, in cubes
  • 1 slice onion
  • A bit of bay leaf
  • A blade of mace
  • ¾ cup cucumber, cubes
  • ½ cup boiling water
  • 1 teaspoon granulated gelatine
  • 1 tablespoon cold water
  • tablespoons vinegar
  • Lettuce leaves
  • French Dressing


Parboil a pair of sweetbreads, adding to the boiling, salted water the onion, bay leaf and mace. Cool and cut into cubes.

Soak the gelatine in cold water a few minutes, add the boiling water, and stir until dissolved. Let stand to slightly harden. Rinse a ring or other mould in very cold water, place a few spoonfuls in bottom of mould, add a layer of sweetbread and cucumber dices, then a layer of gelatine mixture, again the cucumber and sweetbread cubes and so on until all is used; leaving the layer of jelly on top. Serve on large platter with a border of lettuce leaves on which is arranged a circle of chilled, sliced tomatoes; cover with French Dressing. If ring mould is used fill center with Sweetbread Salad, and Mayonnaise Dressing.