Fried Sweetbreads

Ingredients

• soaked some hours in water
• boiled for about five or ten minutes
• the fat must boil before they are put in
• Tomato or rich brown sauce can be poured round them

Method

1. 1

   Soak sweetbreads in water, then boil until tender.

2. 2

   Cool and dry them, then egg and bread-crumb them.

3. 3

   Fry in boiling fat until golden-brown, turning occasionally if the fat does not cover them.

4. 4

   Serve with sauce on the side.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 5. 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 care- fully dried, and egged and bread-crumbed like the Uses and Abuses of a Frying-pan. 19 fish, and then covered over with the bread-raspings, to ensure their being of a good and equal colour. Should the fat not be sufficient to cover them, they must be turned occasionally in the frying-pan. The fat, as before, must boil before they are put in. Tomato or rich brown sauce can be poured round them

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