Dinner
Larded sweetbreads (roasted)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- With a sharp skewer make holes in them and run through these openings narrow strips of salt pork.
- Let the bits of pork project half an inch on each side.
- Lay the sweetbreads in a covered roaster, pour about them a pint of cleared and seasoned soup stock, cover closely and cook for an hour, then transfer to a hot dish.
Historical transcription
Source method
- 1
Blanch the sweetbreads. With a sharp skewer make holes in them and run through these openings narrow strips of salt pork. Let the bits of pork project half an inch on each side. Lay the sweetbreads in a covered roaster, pour about them a pint of cleared and seasoned soup stock, cover closely and cook for an hour, then transfer to a hot dish. Thicken the gravy in the pan, season and pour it about the sweetbreads.
Nutrition pending
No invented nutrition numbers.
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