Les Choesels (Beef And Veal Sweetbread)

This typicall Belgian dish is also famous in other countries. Visitors to Belgian may have noticed that thursday is the special day when LES CHOESELS are served in restaurants, and the Belgians housewife also chooses Thursday for the making of this somewhat elaborate dish. This comes from the fact that sweet bread is at its best when perfectly fresh, and as bullocks and calves are slaughtered on that particular day in Brussels and in the viciity, LES CHOSELLS makes its appereance on the table for the evening meal.

Ingredients :

• 1 ox tail
• 1 lb. of breast of mutton
• 1 lb. of breast of veal
• 6 sheep's feet
• 5 sweetbreads
• 1/2 an ox kidney
• 1 lb. of cooked mushrooms
• a few FRICADELLES (see Les Balekes Ou Fricadelles (Force meat Balls) made with chopped veal
• 1 bottle of beer (the Belgian Lambic is generally used)
• 1 glass of madeira
• 1 lb. of onions
• mixed herbs
• 2 or 3 cloves
• grated nutmeg
• salt
• pepper.

Method :

1. Slice the onions and brown in a large earthenware casserole in a little butter.
2. When lightly browned, add the ox tail, cut into joints, season with salt, pepper, and nutmeg, add a bouquet of mixed herbs, the cloves, and cover with the beer.
3. Bring to the boil and simmer for 1 hour.
4. Then add the breast of mutton, cut in small pieces, and simmer for another 1/2 hour. Now put in the 5 sweetbreads, the breast of veal, also cut in small pieces, the sheep's feet, divided in four and blanched and boiled till nearly done, the sliced ox kidney, and simmer for another 1 1/2 hours.
5. Ten minutes before serving, add the previously cooked fricadelles, the cooked mushrooms, more salt and pepper and the glass of Madeira.

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