Another way to Dress Sweetbreads is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic lamb's sweetbreads (thymus glands) that are parboiled, breaded and baked to cook before being served with a veal gravy and sherry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Another way to Dress Sweetbreads.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ANOTHER WAY TO DRESS SWEETBREADS (an Entree).
758. INGREDIENTS.—Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, No. 442, 1/2 glass of sherry.
Mode.—Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about 1/4 hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add 1/2 glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses.
Time.—Rather more than 1/2 hour. Average cost, 2s. 6d. to 3s. 6d. each.
Place the sweetbreads in a bowl of lukewarm water and set aside to soak for 30 minutes. At this time, drain the sweetbreads, place in a pan and cover with boiling water. Bring to a simmer and cook for 10 minutes before draining and patting dry in a cloth.
Brush the sweetbreads liberally with the beaten eggs then cover completely in the breadcrumbs. Place in a roasting dish and bake in an oven pre-heated to 180°C for about 20 minutes, or until nicely browned.
In the meantime, combine the veal gravy and sherry in a pan. Bring to a simmer then arrange the sweetbreads on a dish, pour over the gravy, garnish with watercress and serve.
