Sufficient to Serve Six
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- Knuckle of veal
- 1 Tb. salt
- 1/4 c. chopped celery
- 1 Tb. chopped parsley
- 1 Tb. chopped onion
Put the knuckle in a pot and add enough water to cover it. Add the salt, celery, parsley, and onion. Cook until the meat is very tender and then strain off the liquid. Cut the meat from the bones and chop it very fine. Boil the liquid until it is reduced to 1 pint, and then set aside to cool. Place the meat in a mold and when cold pour the broth over it. Keep in a cool place until it has set. Slice and serve cold.
VEAL ORGANS AND THEIR PREPARATION
17. Getting Sweetbreads Ready for Cooking--The throat glands and the pancreas of calves, which, as has already been learned, are called sweetbreads, can be cooked in various ways for the table. The first process in their preparation, however, is the same for all recipes. When this is understood, it will be a simple matter to make up attractive dishes in which sweetbreads are used. It is generally advisable to buy sweetbreads in pairs, as the heart and throat sweetbreads are preferable to the one that lies near the stomach. Sweetbreads spoil very quickly. Therefore, as soon as they are brought into the kitchen, put them in cold water and allow them to remain there for 1/2 hour or more. Then put them to cook in boiling water for 20 minutes in order to parboil them, after which place them in cold water again. Unless they are to be used immediately, keep them in cold water, as this will prevent them from discoloring. Before using sweetbreads in the recipes that follow, remove the skin and stringy parts.
18. Broiled Sweetbreads.--Because of their tenderness, sweetbreads are especially suitable for broiling. When prepared in this way and served with sauce of some kind, they are very palatable.
In order to broil sweetbreads, first parboil them in the manner just explained. Then split each one lengthwise and broil them over a clear fire for 5 minutes or pan-broil them with a small amount of butter until both surfaces are slightly browned. Season with salt and pepper. Serve hot.
19. Creamed Sweetbreads.--If an especially dainty dish is desired for a light meal, sweetbreads may be creamed and then served over toast or in patty shells or timbale cases, the making of which is taken up later. If desired, mushrooms may be combined with sweetbreads that are served in this way. Diced cold veal or calves' brains creamed and served in this way are also delicious. Instead of creaming sweetbreads and calves' brains, however, these organs are sometimes scrambled with eggs.