Aunt Robbie's Fried Sweetbreads
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 13. The excerpt below is the record exactly as published.
Aunt Robbie's Fried Sweetbreads Parboil pair of sweetbreads in slightly salted water. Dip in egg and bread crumbs and fry in butter in frying-pan. Make gravy in same pan by adding teaspoonful of flour and cook till it browns. Add ^ cup of white stock and continue cooking till it begins to thicken. Pour over sweetbreads. A little cream can be added just before serving for a richer and lighter colored gravy.
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