Sweetbread Stuffing
Prepare the sweetbreads in the usual way-first soak in cold water for an hour, then par boil in salted water containing a few drops of vinegar for 20 minutes. Drain and plunge them again into cold water for a minute or two, to make them firm. Now make a rich sauce by melting 2 tablespoons of butter and stirring in 2 tablespoons of flour, and a seasoning of salt and pepper. Mix smooth, and add slowly half a cup of white stock and 2 tablespoons of cream. When thickened, stir in a cupful of cutup cooked sweetbreads, add half a cup of cut-up mushrooms, and a dash of Worcester sauce and paprika. Fill the prepared peppers with this mixture, cover the top with buttered crumbs, and bake for half an hour in a moderate oven350° or Regulo 4. Very nice served with mushroom sauce.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400628.2.51.3.3
Bibliographic details
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New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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146Sweetbread Stuffing New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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