Broiled Sweetbreads

Ingredients

• Sweetbreads, 2 pairs
• Scald sweetbreads in salted water
• blanch in cold water
• Saute in hot butter

Method

1. 1

   Scald sweetbreads in salted water, blanch in cold water and remove stringy parts.

2. 2

   Dry on a towel, dip in beaten egg, roll in fine bread crumbs and broil.

3. 3

   Serve with crisp bacon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 95. The excerpt below is the record exactly as published.

Saute in hot butter till well browned and serve with tomato sauce. BREADED PORK CHOPS. Have pork chops cut thicker than usual. Cut flank and tender- loin from bone and skewer into round shape. Arrange in shallow baking pan, with boiling water to half the depth of the chops. Sprinkle wi>ll with bread crumbs to which have been added salt, pepper and chopped onion, cover closely and bake in a slow oven for 1V2 hours. Remove cover, place on each chop 1/2 teaspoon of butter and bake until crumbs are brown. 208 MEAT, POULTRY AND ENTREES. BROILED SWEETBREAD. Scald sweetbreads in salted water, blanch in cold water and re- move stringy parts. Dry on a towel, dip in beaten egg, roll in fine bread crumbs and broil. Serve with crisp bacon. ROAST SWEETBREADS. Sweetbreads, 2 pairs

Cook this with the app: pantry check, scaling, and the assistant.