sweet-breads

There is clear soup for dinner, and some lovely sweet-breads.

Mary Anerley Richard Doddridge 2004

Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot.

English Housewifery 2004

Tongue, liver, sweet-breads, haunches, and saddle had been neatly removed by people who knew their job.

The Berrybender Narratives Larry McMurtry 2004

Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.

The accomplisht cook or, The art & mystery of cookery Robert May

Then have lamb stones blancht and slic't, also sweet-breads of veal, and sweet-breads of lamb slit, some great oysters parboil'd, and some cock stones.

The accomplisht cook or, The art & mystery of cookery Robert May

Pigeons boiled round the Dish, and thin slices of Bacon, lay in the middle upon your Fricasy a powdred Goose boiled, then lay some sweet-breads of Veal fryed, and balls of Sawsage-meat here and there, with some Scotch Collops of Veal or of Mutton: Garnish your Dish with

The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex Hannah Wolley

As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy.

The accomplisht cook or, The art & mystery of cookery Robert May

Provide cock-stones and combs, or lamb-stones, and sweet-breads of veal, a little set in hot water and cut to pieces; also two or three ox-pallats blanch't and slic't, a pint of oysters, slic't dates,

The accomplisht cook or, The art & mystery of cookery Robert May

Thus you may do of veal sweet-breads, and lamb-stones.

The accomplisht cook or, The art & mystery of cookery Robert May

Being baked to be eaten hot, put it into yolks of hard eggs, sweet-breads, lamb-stones, sparagus, or bottoms of artichocks, chesnuts, grapes, or gooseberries.

The accomplisht cook or, The art & mystery of cookery Robert May