Braised Sweetbreads RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g lamb's sweetbreads (thymus glands) 
Braised Sweetbreads Preparation:Method:Place the sweetbreads in a large bowl, cover with water and set aside to soak for 4 hours, changing the water several times. Drain the sweetbreads, transfer to a pan then cover with fresh water and bring to a boil. Take out the sweetbreads with a slotted spoon and rinse under cold running water. Remove the black veins and the skin then wrap each sweetbread lightly in muslin or cheesecloth and set aside to cool, pressed between two weighted plates. Fry the vegetables in the vegetable oil until half cooked (about 6 minutes) then transfer to the base of a casserole dish which is just large enough to take the sweetbreads as a single layer. Add the stock (just enough to cover the vegetables) and season to taste then slice the sweetbreads and arrange on top. Overlap the rashers of bacon on top then cover with a lid and transfer to an oven pre-heated to 180°C. Cook for about 40 minutes, basting occasionally with the pan juices. Increase the oven temperature to 210°C. remove the lid and cook for a further 10 minutes. After this time, strain the pan juices then mix the cornflour with a little water to a slurry before combining with the pan juices in a saucepan. Bring to a boil on the hob and cook for about 3 minutes, or until thickened. Arrange the sweetbreads on a serving plate, pour the sauce over the top, garnish with the parsley and serve. |
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