4 Pairs Calf’s sweetbreads
1 tb Vinegar
3 c Water
3 ts Salt
4 tb Chicken fat
1 c Diced onions
1 lb Mushrooms — sliced
2 tb Potato flour
1/4 ts Pepper
1/2 ts Paprika
3 tb Minced parsley
Wash the sweetbreads and soak in cold water for 20 minutes. Drain.
Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt
in a saucepan. Bring to a boil and cook over low heat 20 minutes.
Remove sweetbreads and plunge into ice water for 20 minutes. Measure
2 cups of the stock and reserve. Remove the membrane and dice the
sweetbreads. Melt 2 tablespoons fat in a skillet and brown the onions
in it. Remove the onions and reserve. Melt the remaining fat in the
skillet. Cook Mix the potato flour and stock until smooth and stir
into the mushrooms. Cook over low heat 5 minutes, stirring
constantly. Add the browned onions, the sweetbreads, remaining salt,
the pepper, paprika and parsley. Heat and serve on toast or in patty
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Yields
8 servings
