Fried Sweetbreads
From Practical home cookery, 1906
Serve with tomato or rich brown sauce on the side, not poured over.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 6. The excerpt below is the record exactly as published.
soaked some hours in water first, and then boiled for about five or ten minutes, according to their size, and placed in cold water to get cold. When cold they should be carefully dried, and egged and bread-crumbed like the fish, and then covered over with the bread-raspings
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