Lamb's Sweetbreads
From A year's cookery, 1880
Serves 4
Sweetbreads make a superior breakfast dish.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 287. The excerpt below is the record exactly as published.
four young onions and half a blade of mace. They will take about lialf-an-hour, or perhaps a little less. Drain them well. Thus far they may be prepared overnight. In the morning flour them, brush them with egg, and roll them in bread¬ crumbs seasoned with pepper and salt. Fry three or four rashers of bacon very slowly ( J anuary 2nd). When done, put them on a hot dish, put a piece of butter in the pan with the fat, and fry the sweet¬ breads until browned. Lamb’s sweetbreads
Cook this with the app: pantry check, scaling, and the assistant.