DUTCH SWEETBREADS
Half a pound of lean veal, 2oz beef suet, 2oz breadcrumbs, the rind of half a lemon grated, pepper and salt, a little nutmeg, and one egg. G-rind the veal and suet together: add the breadcrumbs, soaked in p, little creani, nest the seasoning and egg; divide into three. Meke up into sweetbreads, poach them in white stock or water, to which haa been added salt and pepper, blade of mace, and a little celery. Cook 20 minutes, dish up with good white sauce poured over them, and garnish with chopped truffles.
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https://paperspast.natlib.govt.nz/newspapers/OW19000802.2.407.5
Bibliographic details
Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
Word Count
94DUTCH SWEETBREADS Otago Witness, Volume 02, Issue 2420, 2 August 1900, Page 61
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