Sweetbread Cutlets

Ingredients

• Either a lamb’s sweetbread or a calf’s sweetbread
• Dust the slices with flour
• brush with egg
• roll in breadcrumbs
• serve in a circle round a mound of green peas or French beans

Method

1. 1

   Parboil and peel the sweetbread, then cut into neat slices.

2. 2

   Dust with flour, brush with egg, and roll in breadcrumbs.

3. 3

   Fry until browned and serve with green peas or French beans.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 349. The excerpt below is the record exactly as published.

Either a lamb’s sweet¬ bread or a calf’s sweetbread may be used for this purpose. However they are to be prepared, they should be used very fresh, and they should be laid for an hour in cold water as soon as they are pro¬ cured. At the end of this time, put them into a saucepan, cover them with cold water ; bring this to a boil, and simmer for five minutes. Drain, put into cold water again, and, when quite cold, peel away the skin and remove the gristle. A sweetbread of a fair size will probably be large enough for more than one dish for an invalid. The whole of it should be parboiled in the first instance. Here are two or three ways of treatment after being divided The Easiest Way of Cooking a Sweetbread. — After parboiling and skinning the sweetbread, cut it into small pieces. Make some good, well-flavoured wTiite sauce as thick as cream ; put in the sweetbread and stew gently for twenty minutes, and shake the pan occasionally. Add a little lemon-juice at the last moment, and serve on squares of toast. Sweetbread Cutlets— Parboil the sweetbread, lay in cold wTater, and peel it. Dry well, then cut into neat slices. Dust the slices with flour, brush with egg, and roll in breadcrumbs, and fry until well browned. Serve in a circle round a mound of green peas or Drench beans

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