Sweet Breads (with white gravy)

Sweet Breads with White Gravy...

Half boil them, and stew in white gravy; add cream, flour, butter, nutmeg, salt and white pepper. Or do them in brown sauce seasoned or parboil them, and then cover with crumbs, herbs and seasoning, and brown them in a Dutch oven. Serve with butter and mushroom catsup or gravy. N.B. - If there is no oven at hand, they may be toasted before the fire upon a toasting fork.

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.

Sweet Breads

Sweet Breads...

Sweet Breads are found in calves and lambs, but the former are by far the better. They spoil quickly, and should be put in cold water as soon as brought from the market. And allowed to stand one hour. Then drain, and put into salted boiling water, and allow to cook slowly about twenty minutes. Drain again, and place in cold water, and they will be white and firm. Sweet Breads should always be parboiled in this manner for subsequent cooking.

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.