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.
Step 2
Cool enough to trim membranes and cut into portions.
Step 3
Brown onion lightly in butter.
Step 4
Stir in flour, then the measured 120 mL sauce water and vinegar. Add bay, cloves, raisins, lemon, parsley, salt, paprika and brown sugar; simmer until smooth.
Step 5
Add sweetbreads and simmer until fully cooked and hot.
Step 6
Remove whole spices, transfer to shallow covered containers, cool promptly and refrigerate before serving cold.
Cooked it? Rate it.
Cooked 0 times