Evening Republican, Volume 15, Number 278, Rensselaer, Jasper County, 24 November 1911 — Sweetbreads With Peas [ARTICLE]

Sweetbreads With Peas

Stand , the sweetbreads in cold water for one hour; then parboil and remove the membranes and sinews. Lay in cold water and keep on ice till wanted. Put three small sweetbreads into a pan with one tablespoonful of butter and cook until thebutter has been absorbed, then add one cupful of stock, a t?hy apiece of cOlWry cho? ped fine, one teaspoonful of browned flour and seasoning of salt and white peipper. .Turn the,sweOtbreadm Cook slowly for a twelve minutes. Open a can of green peas, warm them thoroughly with a tablespoonful of butter anda seasoning at salt and pepper. Serve the peas and sweetbreads together.