What is veal sweetbread, and why is only veal used?

Sweetbread is a gland that, according to the recipe, is used only from the calf, that is, from young animals.

How do I pre-treat the sweetbread?

Place the soaked sweetbread in boiling water for a couple of minutes, then put it in cold water and remove all membranes and any slime. Then simmer it in boiling salted water until tender, and cool it in the stock.

How is the sauce made?

Melt 35 g butter, stir in 10 g wheat flour, and thin with about 1 deciliter of the stock. Boil the sauce, warm the diagonally cut sweetbread slices in it, and add 1 teaspoon lemon juice.

Is there an alternative preparation?

Yes, after cooking the slices can be breaded and lightly toasted in gently browned butter.

Veal sweetbread

Sweetbread as invalid food: soaked sweetbread is scalded, cleaned of membranes, simmered in salted water until tender, cooled in the stock, sliced, and warmed in a sauce of 35 g butter, 10 g flour, and 1 dl stock, seasoned with 1 tsp lemon juice. It can also be breaded and browned.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 664 (falt i det fri)

Be the first to rate

About the dish

Sweetbread (the calf's thymus) was regarded as one of the finest and most easily digestible meat dishes, and was therefore a favored invalid meal. Erken emphasizes that only sweetbread from young animals is used.

How to make it

1
Scald the sweetbread
Pour boiling water over the soaked sweetbread, let it sit in it for a couple of minutes, then place it in cold water.
2
Clean
Carefully remove all membranes and any slime.
3
Cook
Place the sweetbread in boiling salted water and let it simmer until tender. Cool it in the stock, lift it out, and cut it into slices slightly on the diagonal.
4
Make the sauce
Melt 35 g butter, stir in 10 g wheat flour, and thin with about 1 dl of the stock. Boil the sauce thoroughly.
5
Serve
Warm the sweetbread slices in the sauce and season with lemon juice. The sweetbread can also be breaded after cooking and lightly fried in browned butter.

Changes from the original

Measurements modernized (del. → dl, teske → teaspoon), and the method is divided into steps. The amount of butter for the sauce (35 g) and the flour (10 g) are kept as in the original; soaking is specified as a couple of hours in cold water.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 664) → 1949 (korrekturlest, s. 247)~95% av teksten endretfjernetlagt til

~~1 kalvebrissel vand~~ Kalvebrissel. (Ris de veau.) Brisselen sitter mellem halsen og bogen på unge, ikke helt utvoksede dyr; den må være hvit og ganske frisk, fri for blodpletter; legges med litt salt ~~1 teske citronsaft~~ 3 å 4 timer i vann, som byttes hver time, eller den settes under rinnende vann. Brissel ~~benyttes kun av kalven (unge dyr). Den utvandede brissel paaheldes kokende vand, staar med dette et par minutter, lægges derefter~~ skal blancheres for å bli fast på overflaten; legges da i koldt ~~vand. Alle hinder og alt slimet fjernes. Brisselen sættes over ilden i kokende, saltet vand; smaakoker, til den~~ vann, så meget at de er ~~mør, avkjøles i kraften; tages op; skjæres~~ dekket, bringes langsomt til kokepunktet, småtrekker i ~~skiver, litt paa skraa. 35 gr. smør smeltes, irøres~~ 10 ~~gr. hvetemel, spædes med ca. 1 del. av kraften. Brisselen varmes i den kokte saus. Citronen tilsættes. Brisselen kan ogsaa efter at være kokt~~ minutter og ~~skaaret~~ legges straks over i ~~skiver griljeres~~ koldt vann. Tas op, avtørres og ~~ristes litt~~ avpusses, legges i ~~let brunet smør.~~ et tynt klæde under lett press. Kalvebrissel består av 2 deler: 1) hjertet av brisselen, som er rund og meget fin, og 2) halsen, som er langaktig og ikke så fin.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is veal sweetbread, and why is only veal used?: Sweetbread is a gland that, according to the recipe, is used only from the calf, that is, from young animals.
How do I pre-treat the sweetbread?: Place the soaked sweetbread in boiling water for a couple of minutes, then put it in cold water and remove all membranes and any slime. Then simmer it in boiling salted water until tender, and cool it in the stock.
How is the sauce made?: Melt 35 g butter, stir in 10 g wheat flour, and thin with about 1 deciliter of the stock. Boil the sauce, warm the diagonally cut sweetbread slices in it, and add 1 teaspoon lemon juice.
Is there an alternative preparation?: Yes, after cooking the slices can be breaded and lightly toasted in gently browned butter.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!