Sweetbread Fritters

Ingredients

• Parboil the sweetbreads
• season with salt
• season with pepper
• chopped parsley
• dip in fritter batter

Method

1. 1

   Parboil the sweetbreads, cut them into small pieces, season with salt, pepper, and chopped parsley; dip in fritter batter and fry in deep fat.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 13. The excerpt below is the record exactly as published.

season with pepper and salt ; moisten with cream or white sauce ; add a little butter. Shape, dip in egg and crumbs and fry. 2. — Breaded Chops. . Wipe and trim the chops, sprinkle with salt and pepper, dip in egg and bread crumbs and fry in deep fat 5 or 6 minutes. Sprinkle finely chopped parsley over them and serve. 3.— Boiled E^gs. Have a large saucepan containing boiling water. Put into it the number of eggs de- sired. Put the saucepan on the back of the stove where the water will not boil. Cook eight minutes if desired soft boiled, forty if hard boiled. These are delicious. April. 4 Scalloped Turkey. Cut the turkey into small pieces. Sprinkle a buttered baking dish with cracker crumbs. Put in the turkey and pour in a cupful of white sauce ; sprinkle the top with fried bread crumbs. Bake in a hot oven. 5. — Irish Stew, Cut the lamb in dice. Cover with boiling water and cook slowly until tender. When about half cooked add J^ a cup each of car- rot and turnip cut in small pieces and one onion sliced. Fifteen minutes before serving add potatoes cut fine. Thicken with 8our. Season with salt and pepper and chopped celray. 6.— Fish Hash. Chop equal parts of cold fish and potatoes, season with salt and pepper. Put a piece of fat salt pork in a frying-pan. When melted take out the scraps and put in the fish and potatoes, stir and then brown. Fold over like an omelet. ApriL 7. — Sweetbread Fritters. Parboil the sweetbreads, cut them i^ small pieces, season with salt, pepper and chopped parsley ; dip in fritter batter

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