Lamb's Sweetbreads

Ingredients

• 4 sweetbreads
• Some frying fat
• 1 egg
• 4 tablespoonfuls white bread crumbs
• 1 teaspoonful salt
• I do. pepper

Method

1. 1

   Soak sweetbreads in cold water for 2-3 hours, then dry.

2. 2

   Boil in water for 12 minutes, then cool in cold water.

3. 3

   Press between plates until set, cut in half, coat with beaten egg, roll in seasoned bread crumbs, and fry until light brown.

4. 4

   Serve garnished with lemon and peas or potatoes.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 16. The excerpt below is the record exactly as published.

LAMB’S SWEETBREADS (Entree). 4 sweetbreads Some frying fat 1 egg 4 tablespoonfuls white bread crumbs i teaspoonful salt I do. pepper Soak the sweetbreads in cold water two or three hours. 82 dry them thoroughly on a clean towel, put them into a pan of boiling water for 12 minutes, remove and drop into cold water for five or six minutes ; place between two plates and press until quite set ; cut each sweetbread in two, paint them all over with 1 egg, beaten, roll them in some finely made bread crumbs seasoned with salt and pepper ; put into a wire basket and fry a light brown in smoking hot fat ; drain on soft paper ; dish in a ring ; garnish with cut lemon ; a pile of peas or new potatoes in centre, and a rich brown gravy (page 110) round the base of dish. No. 69. LAMB PIE. 3 Ib. breast, neck, or loin, of lamb 1 tablespoonful flour 1 teaspoonful minced parsley I pint water 1 onion 1 teaspoonful salt

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