Baked Sweet Breads and Peas

Baked Sweet Breads and Peas...

Use two pairs of Sweet Breads, one tablespoonful of butter, 1/2 pint of milk, larding-pork, 1 tablespoonful of flour, 1 can of French peas, salt and pepper to taste. Trim the fat from the Sweet Breads and parboil fifteen minutes, lard with 5 lardoons each, put them in a small baking pan, dredge them with salt, pepper, flour, cover the bottom of the pan with water, and bake in a moderate oven for 3/4 hour. Baste every 10 minutes. When they are nearly done, put the butter in a frying pan, add it to the flour, and mix until smooth; add the milk, stir until it boils, then add the peas drained free from all liquor. Stir again until they boil.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.