CookEat Recipe
Jewish Sweetbreads with Vinegar and Raisins
Parboiled sweetbreads simmered in a sweet-sharp vinegar, raisin and lemon sauce and served cold.
Method
Steps
Step 1
Clean and parboil sweetbreads in the separate litre of water until cooked; cool enough to trim membranes and cut into portions.
Step 2
Brown onion lightly in butter, stir in flour, then measured sauce water and vinegar. Add bay, cloves, raisins, lemon, parsley, salt, paprika and brown sugar; simmer until smooth.
Step 3
Add sweetbreads and simmer until fully cooked and hot. Remove whole spices, transfer to shallow covered containers, cool promptly and refrigerate before serving cold.
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