Stewed sweetbreads in cream or thickened milk, often with onion.
Original Receipt from 'Sheffield Evening Telegraph' - Monday 27 March 1899
CREAMED SWEETBREADS. Drop a pair sweetbreads into cold water soon as received, changing the water as often as discoloured. When they look quite white, put them a saucepan with one slice onion, one small blade of two sprigs parsley, and half teaspoonful of salt, cover with boiling water, and simmer for twenty minutes: drop into cold water for half hour, then dry a towel, remove all fat and sinew, and break into small pieces with the fingers dice with silver knife. In dears saucepan put one butter, one tablespoonful flour, one-half a teaspoonful salt, and one-quarter of white pepper. Mix over the fire, add one-half of a cupful white stock (or the broth in which the sweetbreads were cooked), stir until smooth and thick, add one-half a cupful of cream rich milk, and simmer for five minute". Add the sweetbreads, cover, and set over hot water for ten minutes. If desired, half cupful of mushrooms can also added.
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