Sweetbreads in Spinach Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Spinach gives colour and flavour to this sauce for lambs’ sweetbreads. In a recipe such as this one, where part hot stock and part cold milk are used for mixing the sauce, always stir in the hot liquid first; it blends in more readily and smoothly.


  • 675 g/ lb lambssweetbreads
  • 4 dl/¾


Soak the sweetbreads for several hours in cold water, changing the water once or twice. This extracts the blood and helps keep the sweetbreads white. Rinse the sweetbreads and place in a saucepan. Cover with fresh cold salted water and bring up to the boil. Simmer for 5 minutes. Draw off the heat, drain the sweetbreads and when cool enough to handle, remove all the loose fat, tissue and skin. R