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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)

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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. 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. 2

    Clean

    Carefully remove all membranes and any slime.

  3. 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. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 664) → Modernised~84% of the text changedremovedadded
1 stk kalvebrissel vand (utvannet i kaldt vann et par timer). 1 l vann (til kokingen). 1 tsk salt (til kokevannet). 35 g smør (til sausen). 10 g hvetemel. 1 teske citronsaft Brissel benyttes kun av kalven (unge dyr). Den utvandede brissel paaheldes dl kraft (av kokevannet). 1 tsk sitronsaft. Hell kokende vand, staar med dette vann over den utvannede brisselen, la den stå i det et par minutter, lægges derefter minutter og legg den så i koldt vand. Alle hinder kaldt vann.. Fjern alle hinner og alt slimet fjernes. Brisselen sættes over ilden slim omhyggelig.. Legg brisselen i kokende, saltet vand; smaakoker, vann og la den småkoke til den er mør, avkjøles mør. Avkjøl den i kraften; tages op; skjæres kraften, ta den opp og skjær den i skiver, skiver litt paa skraa. på skrå.. Smelt 35 gr. smør smeltes, irøres g smør, rør inn 10 gr. hvetemel, spædes g hvetemel og spe med ca. omtrent 1 del. dl av kraften. Brisselen varmes Kok sausen godt igjennom.. Varm brisselskivene i den kokte saus. Citronen tilsættes. sausen og smak til med sitronsaft. Brisselen kan ogsaa efter at være kokt og skaaret i skiver også griljeres etter kokingen og ristes litt stekes lett i let brunet smør.

Note on Modernised

Mål er modernisert (del. → dl, teske → teskje), og fremgangsmåten er delt i trinn. Smørmengden til sausen (35 g) og melmengden (10 g) er beholdt som i originalen; utvanning er presisert til et par timer i kaldt vann.

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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.

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