Recipe Manuscript

Briesel-Suppe

Name: Briesel-Suppe
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 4
Cuisine: European
Ingredients: 400g veal sweetbreads (if unavailable: substitute with chicken livers or chicken breast, though the texture will differ); 30g unsalted butter (plus 20g more for sautéing); 30g fine white breadcrumbs; 750ml beef or veal stock; A pinch of saffron threads (about 6-8 threads); 1 tablespoon finely chopped fresh parsley

"Sweetbread Soup"

1850

From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1850

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Briesel-Suppe

"Man wasche ein Kalbsbries, nehme ein Stück Butter in ein Reindl, lasse es nicht gar zu weich dünsten, schneide es in Plätteln, walze sie in Semmelbröseln. Man gebe in ein Rein oder Kasserol ein Stück Butter, lasse die Plätteln darin anlaufen, daß sie eine Farbe bekommen, dann schütte man eine gute Suppe daran, gebe etwas Safran, ein wenig geschnittenes Petersilkräutel dazu, lasse es gut sieden."

English Translation

"Wash a veal sweetbread, take a piece of butter in a pan, sauté it until it is not too soft, cut it into slices, coat them in breadcrumbs. Put a piece of butter in a pan or casserole, let the slices sauté in it until they get some color, then pour in a good broth, add some saffron, a little chopped parsley, and let it simmer well."

Note on the Original Text

Recipes of this era were written as conversational guiding narratives, assuming a base level of skill and ingredient familiarity. Quantities and timings were rarely precise, trusting the cook's eyes and senses. The past tense is omitted; instead, direct imperatives ('Man wasche…', 'Man gebe…') are used, inviting the reader right into the process. Some spellings—like 'Plätteln' for slices, or 'Reindl' for a shallow pot—reflect regional and archaic forms. The recipe’s elegance lies in its brevity and the trust placed in the cook’s intuition.

Modern Kitchen Interpretation

Recipe's Origin

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen - Click to view recipe in book

Title

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)

You can also click the book image above to peruse the original tome

Writer

Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Era

1850

Publisher

Dirnböck

Background

A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe, 'Briesel-Suppe', hails from mid-19th-century Vienna and is found in the celebrated cookbook by Marianka, the trusted cook of Hans-Jörgel von Gumpoldskirchen. Marianka’s book was seen as a bridge between refined aristocratic cuisine and wholesome, budget-friendly Central European home cooking. Published in 1850 during a time of social and economic change, the work guided 'middle households' on how to prepare elegant yet affordable dishes. Sweetbreads, once a delicacy that symbolized refinement, reflect both the resourcefulness and the splendor of Austrian-Böhmian tables of the day.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1850s Viennese kitchen, one would use a 'Reindl' or 'Rein', a shallow, wide cooking pot, and a 'Kasserol(le)', a small saucepan. Both were typically made of copper or tin-lined iron. A small kitchen knife and wooden spoon would aid in slicing and stirring. Cooking was done over a wood or coal-fired range, demanding careful attention to heat control. Straining and washing were done by hand, and breadcrumbs were often made from day-old bread grated finely on a metal grater.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

14 oz veal sweetbreads (if unavailable: substitute with chicken livers or chicken breast, though the texture will differ)
2 tablespoons unsalted butter (plus 1 1/2 tablespoons more for sautéing)
1/4 cup fine white breadcrumbs
3 1/4 cups beef or veal stock
A pinch of saffron threads (about 6-8 threads)
1 tablespoon finely chopped fresh parsley

Instructions

Start by washing 14 oz of veal sweetbreads thoroughly under cool water.
In a medium saucepan (about 8 inches diameter), melt 2 tablespoons unsalted butter over medium heat.
Add the sweetbreads and gently sauté, cooking them until just tender—about 8-10 minutes.
Do not overcook, as they should stay firm.
Remove, cool slightly, and slice into thin pieces about 1/2 inch thick.
Dredge the sweetbread slices in 1/4 cup fine white breadcrumbs, coating them lightly.
In a clean medium pot, melt another 1 1/2 tablespoons unsalted butter.
Add the breaded sweetbread slices and cook gently over a moderate flame until they take on a light golden color, turning occasionally.
Pour in 3 1/4 cups good-quality beef or veal stock (store-bought or homemade).
Add a pinch (about 6-8 threads) of saffron and 1 tablespoon finely chopped fresh parsley.
Let the soup simmer gently for 5-8 minutes, allowing the flavors to meld.
Serve hot, with fresh bread on the side if desired.

Estimated Calories

350 per serving

Cooking Estimates

You will need about 10 minutes to prepare the ingredients for this soup, including washing, slicing, and breading the sweetbreads. Cooking everything will take another 20 minutes. This recipe makes 4 servings, each with about 350 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.