1 1/2 c. sweetbreads (2 lbs.) 3 (4 oz.) pkgs. chipped beef 2 tbsp. butter 1/2 c. canned mushrooms 1 tbsp. flour 1 c. light cream Salt & pepper 1 tbsp. Worcestershire sauce
Boil sweetbreads in salted water until tender. Break into small sections (there will be some membrane you will pull off). Spread in shallow baking dish. Break up dried beef and spread over sweet breads (ham might be substituted). Saute mushrooms in butter. Add flour and cream and pour over meat. Cover with bread crumbs and brown. Use 1 1/2 to 2 quart casserole.
SWEETBREADS AND MUSHROOMS
1 lb. sweetbreads 3 c. water 1 tbsp. vinegar 2 tsp. salt (seasoned) 1 1/2 tbsp. butter 2/3 c. chopped green onion 2 c. sliced fresh mushrooms 1/8 tsp. thyme 1/2 c. sherry
Wash sweetbreads and soak in cold water for 20 minutes. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt. Bring to a boil; cover and simmer for 20 minutes until tender. Let cool in liquid for 20 minutes. Drain; remove membranes and dice sweetbreads; set aside. Melt butter in Teflon skillet; add onion and saute for 5 minutes. Add mushrooms and saute 5 minutes longer. Sprinkle on remaining salt and thyme. Add sweetbreads and sherry. Cover and simmer until thoroughly heated. Serve immediately.