From:
The Thorough Good Cook
Entrees: 25. Sweetbreads "Dauphin" Fashion
Select good-sized
sweetbreads. Pare off the
sinews and the
fat; throw them into warm water to draw out the
blood, and
blanch. When thoroughly disgorged, blanch them again a little in boiling water to make them
firm, in order to
lard them with great
facility. As soon as they are larded, rub the inside of a
stew-
pan all over with
butter; cover this with thin slices of
fat bacon; lay the sweetbreads on the
bacon; sprinkle with
salt, and braise them with plenty of red-hot ashes on the top of the
pan, and very little fire beneath. When they are of a fine brown, cover them with a round of
paper, and lessen the fire on the top. Being large, they will require three quarters of an hour to do. If they are too much done, they become
soft, and are not so
palatable. When properly cooked, drain them, and place them in a pan with some glaze, and the bacon beneath. Leave them in the
glaze till dinner-time; then drain them afresh, and glaze them of a fine brown. Serve them up with
sorrel or
endive sauce.