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Sweetbreads with Gravy Recipe

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This recipe for Sweetbreads with Gravy is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs veal sweetbreads, well rinsed
1 celery stalk, chopped
1/2 onion, chopped
1/2 lemon, sliced
1 garlic clove, quartered
6 peppercorns
1 tsp salt
1 bay leaf

1 14.75 oz can brown gravy

3 tbs butter or margarine
1 bunch green onions
1/2 lb mushrooms, sliced
1/2 c Sauternes
Directions:
Directions:
Combine the first 8 ingredients in large saucepan, add water to cover and simmer uncovered for 20 minutes. Drain and immediately plunge sweetbreads into cold water to firm. When cool, drain again. Trim away tough membrane, tubes and connective tissue. Using fingers, gently break into small sections. Blot dry with paper towels.
Begin warming gravy over low heat.
Melt butter in large skillet over medium heat. Add sweetbreads and saute until browned. Add green onions and cook 2 minutes. Stir in mushrooms and cook 2 minutes more. Drain off remaining liquid. Reduce heat, add wine, cover and simmer 2 - 3 minutes. Uncover, add gravy and gently cook 5 minutes longer.

 

 

 

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