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Easy Braised Sweetbreads

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  Calf's heart sweetbreads 2
  Fat 1 Ounce
  Onion 1 Small
  Carrot 1 Small
  Turnip 1⁄2 Small
  Bouquet garni 1
  Peppercorns 6
  Stock 3⁄4 Pint
  Fried bread 1 (Croute)

Prepare the sweetbreads as follows: wash and soak in cold water for 1-2 hr until free from blood.
Put into a pan, cover with cold water, bring to boil and simmer for 3-5 min., then plunge into cold water.
Discard fat and skin and any gristle.
Press between 2 plates to retain shape.
Melt the fat in a stewpan or meat-tin, add the sliced vegetables and fry for about 10 min., then add the bouquet garni, peppercorns, salt and pepper and almost cover with stock.
Place the sweetbreads on top of the vegetables and cover with greased greaseproof paper.
Bring to the boil, baste the sweetbreads well and cook in a moderate oven (350° F., Gas 4) for about 1 hr with the lid on.
Add more stock as necessary and baste occasionally.
Meanwhile cut a croute of bread in thick and fry until golden brown.
Drain well.
Place the croute on a hot dish with the sweetbreads on top.

Recipe Summary

Difficulty Level: 
Side Dish

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