Sweetbread Cutlets (Entrée) from Modern Cookery for Private Families by Eliza Acton
Boil the sweetbreads for half an hour in water or veal broth, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolk of egg, and dip them into very fine bre...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- crumb
- loaf
- tongue
- sweetbread cutlets
- croutons of fried bread
- paste
- yolk of egg
- veal broth
- salt
- fine breadcrumbs
- water
- sweetbreads
- rich brown gravy
- lemon-juice
- madeira
- sherry
- lemon-rind
- cayenne
- mushroom powder
- mace
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Sweetbreads Simply Dressed (Entrée) from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Cutlets of Cold Mutton from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Plain Veal Cutlets from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Fried Bread-Crumbs from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Another Baked Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
To Broil or Fry Pork Cutlets from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Boiled Breast of Veal from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com