Cookery Nook

Radio Record, Volume II, Issue 36, 22 March 1929, Page 13

Cookery Nook

Sweetbreads Savoury. 1 pair sweetbreads 14 cupfuls water 4 cupful butter 4 cupful cream 1 chopped onion 1 teaspoonful grat 2 teaspoonful salt ed lemon rind Pinch of pepper 4 tablespoons "An4 ecupful flour chor" milk powDash nutmeg der _ To make the milk-Mix the water ‘and the milk powder according td directions given. Method-Parboil the sweetbreads, remove the skin, and separate into pieces. Melt the butter, and in it cook the onion half a minute. Add the sweetbreads and cook one minute; sprinkle with the salt, pepper, and flour. Blend well, and add the milk. Stir until thick and smooth. Add. the cream, nutmeg, and lemon rind, and serve at once. Liver with Creamed Fried Onions, , Slices calf’s liver Salt ilb. onions (sliced) Pepper 4 tablespoons 24 cupfuls water flour 3 tablespoons "An5d slices bread chor" milk pow4 eggs yolks der To make the milk-Mix. the water and the milk powder. Cut the liver into pieces, cover with boiling water, let stand 5 minutes. Drain and remove skin and _ veins. Sprinkle with salt, pepper, and broil or saute 5 minutes. At the same time fry onions in small amount of fat, addinz more as needed. When light brown, and add 2 cupfuls of the milk and stir until the mixture thickens. Season with salt and pepper, and serve around the liver on French toast.