Cutlets of Sweetbreads

Ingredients

• 1 or 2 calf’s sweetbreads.
• Vegetables for centre.
• Egg and crumbs.

Method

1. 1

   Soak the sweetbreads in warm salted water for 2 hours.

2. 2

   Parboil them, trim and simmer for 10 minutes.

3. 3

   Place them between 2 plates and press till cold, then cut in slices 0.5 inch thick, dry in a little flour, egg and crumb, and fry in a bath of fat.

4. 4

   Serve round a centre of peas, cucumber, or macedoine of vegetables, with good brown or other carefully and lightly flavoured sauce.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 14. The excerpt below is the record exactly as published.

Cutlets of Sweetbreads. 1 or 2 calf’s sweetbreads. I Vegetables for centre. Egg and crumbs.

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