Lamb Sweetbreads and Tomato Sauce

Original Recipe

Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing to their excellence being recognized by but few buyers. Wash them well in salted water and parboil fifteen minutes; when cool, trim neatly and put them in a pan with just butter enough to prevent their burning; toss them about until a delicate color; season with salt and pepper and serve, surrounded with tomato sauce. (See SAUCES.)

Ingredients

grocery
  • 1 stroll through the markets occasionally reveals a small lot of them
  • 1 low price
  • 1 pan with just butter enough to prevent their burning
  • 1 delicate color

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Instructions

  1. 1

    Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing to their excellence being recognized by but few buyers.

  2. 2

    Wash them well in salted water and parboil fifteen minutes; when cool, trim neatly and put them in a pan with just butter enough to prevent their burning; toss them about until a delicate color; season with salt and pepper and serve, surrounded with tomato sauce. (See SAUCES.).

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)