SWEETBREADS, TONGUES, ETC.
SWEETBREADS
A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. Sweetbreads are a table delicacy, and a valuable addition to the menu of the convalescent. Sweetbreads consist of two parts: The round, compact part is called the heart sweetbread, as its position is nearer the heart; the other part is called the throat sweetbread. When sweetbread is found in market separated, avoid buying two of the throat sweetbreads, as the heart sweetbread is more desirable.
They spoil very quickly, and should be removed from paper as soon as received from market, plunged into cold water and allowed to stand 1 hr; drained, and put into salted boiling water, then cooked slowly 20 min; again drained, and plunged into cold water, that they may be kept white and firm. They are always parboiled in this manner for subsequent cooking.
BROILED SWEETBREAD
Parboil a sweetbread; split crosswise; sprinkle with salt and pepper; broil 5 min; serve with lemon butter sauce.
CREAMED SWEETBREADS
Cook sweetbreads as directed under Broiled sweetbreads; dice in ½″ cubes; heat in cream sauce made from 1 tbp butter substitute, 1½ tbp flour, and 1 c milk; season with salt and pepper.
BRAINS SCRAMBLED WITH EGG
Soak calves’ brains 1 hr in cold water; remove membrane and parboil 20 min in salted water to which a little vinegar or lemon juice has been added; drain, separate into small pieces. To 4 eggs, lightly beaten, add 4 tbp milk or water, salt, pepper, and ½ c brains; scramble in small amount of butter substitute; serve with chopped parsley.
MINCED KIDNEY
Trim kidneys, removing white fat from center; cut in thin slices; dredge with flour, and brown in small amount of fat, to which has been added a sliced onion. Other seasonings, such as green pepper and celery salt, may be added; when brown, add 1 pt water or stock; simmer gently for 5 min; add more flour if necessary to thicken gravy; serve on toast or with mashed potatoes. Kidneys should be cooked only a short time or they become toughened.
FRIED LIVER
Veal liver is preferable because of its tenderness, but beef liver may be used by first boiling until tender; after boiling, cut in ½″ slices; remove outside skin and veins; dredge with cornmeal and fry in hot fat.
BROILED TRIPE
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible; dip in fine cracker dust and olive oil or melted butter; drain, and again dip in cracker dust; place in greased broiler and broil 5 min; cooking smooth side of tripe the first 3 min; place on hot platter, honeycomb side up, spread with butter, and sprinkle with salt and pepper.
TRIPE IN BATTER
Wipe tripe and cut in pieces for serving; sprinkle with salt and pepper; dip in batter; fry in small quantity of hot fat; drain.
Tripe Batter. Mix 1 c flour with ¼ tsp salt; add gradually ½ c cold water, and when perfectly smooth add 1 egg, well beaten, ½ tbp vinegar, and 1 tsp olive oil or melted butter.
SWEETBREAD CROQUETTES
1 c mushrooms, cut in small pieces, salt and pepper, 1 c cold cooked sweetbreads, cut in dice, lemon juice and onion juice, 1 c croquette sauce.
Saute mushrooms in butter; add sweetbread, seasonings, sauce; shape; dip in crumbs, egg and crumbs, and fry.
JELLIED TONGUE
Boil, trim and skin either fresh or salt tongue; have 1¼ qt of aspic jelly in liquid state; cover bottom of a 2 qt mould about an inch deep with it and let it harden. With a fancy vegetable cutter cut out leaves from cooked beets and garnish bottom of mould with them; gently pour in 3 tbp jelly, to set vegetables; when this is hard add jelly enough to cover vegetables, and let the whole get very hard; then put in tongue, and about ½ c of jelly, which should be allowed to harden, and so keep meat in place when remainder is added; pour in remainder of jelly and set away to harden. To serve: Dip mould for a few moments in a pan of warm water and gently turn onto a dish; garnish with pickles and parsley. Pickled beet is especially nice.
FILLETS OF TONGUE
Cut cold boiled tongue in pieces 4″ long, 2″ wide, and ½″ thick; dip in melted butter and flour and fry until brown.
CALF’S HEAD
1 calf’s head, 1 onion, 1 bay leaf, 6 whole cloves, 1 tbp salt, 1 root of celery.
Split head through center; remove brains and lay them in ice cold salted water; wash head thoroughly in many changes of cold water.
To remove skin, begin from under head, keeping knife close to bone; remove as one piece; singe skin and place in cold water for 1 hr; after which, scrape it with a knife; singe again and place in cold water.
Scald cleaned head with boiling water, then place it, with skin on top. In a soup kettle; pour over it 4 qt cold water; bring to boiling point and skim; reduce heat, cover and let simmer for 2 hr; add seasonings and let simmer for 1 hr more.