Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 60

1. Take several ordinary modern metal skewers with a small ring at the top of each. Stainless skewers can now be bought.

2. Stew till tender some lambs’ sweetbreads, or a calf’s sweetbread, cut into inch or inch and a half cubes. Remove all skin and gristle and allow to get cold.

3. Cut some good bacon into thin squares about the same size.

4. Season all well by dipping them in egg and rolling them in seasoned bread-crumbs.

5. Thread them on the skewers alternately — bacon and sweetbread. Then hang on hooks in a Dutch roaster, or grill under gas or electricity, and baste.

[N.B. — It is an improvement to introduce a peeled mushroom cup dipped in oiled butter under each piece of sweetbread, so that it catches the ‘drip’ from both bacon and ‘bread.’ Skuets of oysters rolled in bacon are delicious, and crowds of others can be invented by the imaginative mind. — ED.]