Lamb Sweetbreads, Fried

Ingredients

• Soak three sweetbreads in water
• Dry them in a soft cloth
• Dredge a little flour over them
• brush them over with beaten egg
• A tea-spoonful of bread-raspings
• Have ready half a pint of good brown gravy
• Stir a glass of sherry into it

Method

1. 1

   Soak, boil, and cool sweetbreads.

2. 2

   Dry and press them, dredge with flour, brush with egg, and coat with breadcrumbs.

3. 3

   Fry until browned.

4. 4

   Serve with sherry-flavored gravy and garnish with watercress.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 808. The excerpt below is the record exactly as published.

Lamb Sweetbreads, Fried.— Soak three sweetbreads in water for two or three hours, to draw out the blood, then boil them for ten minutes, to set them firm, and throw them into cold water for ten minutes more. Dry them in a soft cloth, and press them between two dishes. Dredge a little flour over them, brush them over with beaten egg, and sprinlde finely-grated bread-cnmibs upon them, and fry them in boiling fat until they are brightly browned all over {see Fry, To). A tea-spoonful of bread-raspings, such as are used for hams, may be strewn over the bread-crmnbs, to insxire the colour being good. Have ready half a pint of good brown gravy. Stir a glass of sherry into it

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