How to Eat for Less: The Secrets of Organ Meat Cookery

(Page 7 of 7)

May/June 1976
By Lucille Sivley 
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This sherry-flavored dish has got to be one of the most distinctive culinary creations I've ever tasted. I can understand why a similar dish was reputed to be one of Queen Victoria's favorites!

RELATED CONTENT

SWEETBREAD CHOWDER

2 tablespoons of margarine
1 small onion, chopped
1 pound of sweetbreads, cooked and cut into half-inch cubes
1 cup of corn, freshly cut
1 carrot, diced
1 potato, cubed
1 teaspoon of salt
1 cup of fresh milk
3 cups of water
1/8 teaspoon of dried and minced garlic
1/4 teaspoon of paprika
2 tablespoons of cornstarch
2 tablespoons of water

Lightly brown the onion and cubes of sweetbread in the margarine in a heavy pan. Add the corn, diced carrot, chunks of potato, salt, milk, three cups of water, and garlic. Bring the mixture to a boil and skim away the excess fat. Then lower the heat and simmer everything (with an occasional stir) for an hour. At the end of that time, sprinkle in the paprika.

In a saucer, mix the cornstarch with the two tablespoons of water. Then add the paste to the simmered soup and stir constantly until the chowder thickens. Cook the hearty mixture an additional five minutes and serve—with fresh, crusty rolls—to four people.

YOU TAKE IT FROM HERE

The recipes in this article represent a tiny sampling of the many ways in which beef organs can be prepared. Once you've developed a taste for these choice meats—and believe me, that's not difficult to do—who knows? You may soon find yourself experimenting with brains, tripe, and even more exotic taste delights. I know that I do. Not just because they're good for me . . . but because I like them!

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  • wildschwein 9/13/2007 11:45:25 PM

    Wonderful article. I love organ meats. They often take a little
    time to prepare but if you know what you're doing they do make
    excellent dishes. I was suprised that you did not include liver in
    your above list, as this is even better than kidney. In Australia
    lamb and beef liver is abundant although I'm sure most people feed
    it to their pets and don't know what to do with it. Thanks again
    for the great piece, it made me long for some corned tongue and
    mustard.

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