Evening Republican, Volume 15, Number 163, Rensselaer, Jasper County, 12 July 1911 — Sweetbreads With Peas. [ARTICLE]

Sweetbreads With Peas.

Wash and clean the sweetbreads and parboil 15 minutes. Drain. When cool enough to handle cut in pieces with a silver knife. Melt two tablespoonfuls of butter in a saucepan, add the sweetbreads and a can of peas (French preferred). Cook, stirring occasionally until the sweetbreads begin to brown, add one tablespoonful flour, mix until smooth, add one-half cup of milk, stir gently, thicken with a little cornstarch stirred smooth in a little of the milk. Serve with diamonds of toast around the dish.