Lamb's Sweetbreads

Ingredients

• Sweetbreads
• Stock
• Parsley
• Bread-crumbs
• Egg

Method

1. 1

   1.

2. 2

   Boil sweetbreads in water for ten minutes.

3. 3

   2.

4. 4

   Drain and press them.

5. 5

   3.

6. 6

   Brush with egg.

7. 7

   4.

8. 8

   Cover with bread crumbs mixed with pepper, salt, and parsley.

9. 9

   5.

10. 10

    Fry until brown and serve with gravy.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 132. The excerpt below is the record exactly as published.

amb's Sweetbreads . o or OYSTER KROMESKIES. Ingredients. 12 Oysters. Cream. Bacon. Salt. Bread. Batter, 1. Beard one dozen oysters. 2. Put them in a basin with a gill of cream and a pinch of salt. 3. Let them remain in the basin half an hour. 4. Take a sharp knife and cut six rashers of fat bacon not thicker than a penny piece. If the bacon has been boiled so much the better, if not put the rashers for an instant into boiling water. 5. When cold, roll two oysters in each rasher. 6. Have ready some frying batter, page 186. 7. Dip each kromeskie in the batter. 8. Fry in fresh fat at a temperature of .380° Serve on a napkin or triangular pieces of fried bread. Some think it better to fry the kromeskie without batter Precautions. — Take care to free the bacon from lean and rind, and have the rashers of uniform thick- ness. Be careful in frying, and on removing each kromeskie from the hot fat lay it on kitchen paper. LAMB’S SWEETBREADS. Ingredients. Sweetbreads. Stock. Parsley. Bread-crumbs

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