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Sweetbreads
From Tried favourites cookery book, 1909
Serves 2
May be rolled in seasoned bread crumbs and fried in boiling lard.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 59. The excerpt below is the record exactly as published.
Sweetbreads. Lay SAveetbreads in salt and Avater for 2 liours to extract blood. "Wash Avell and put them into l)oiling Avater, and let them boil gently for 10 minutes. Strain. After they are cold, trim and cut into neat rounds about 1 inch thick. Put them in a stewpan Avith 2 oz. butter and ^ teacupful of cream or milk, and simmer gently 1^ hours. More milk may require to be added. May bo rolled in seasoned bread crumbs (after being trimmed) and fried in boiling lard
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