Sweetbreads, Fried

Ingredients

• Soak the sweetbreads
• dredge flour upon them
• fry in plenty of hot fat

Method

1. 1

   Soak, blanch, and cool the sweetbreads.

2. 2

   Cut into slices, dredge with flour, dip in clarified butter, and bread again.

3. 3

   Fry in hot fat until browned on both sides.

4. 4

   Drain and serve on toast with cucumber or maitre d'hotel sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1946. The excerpt below is the record exactly as published.

ak the sweet- breads for an hour, plunge them into boiling- water for five minutes, and throw them into cold water till cool. Cut them in slices, egg and bread-crumb them, dip them in clarified butter, bread them again, and fry in plenty of hot fat till they are brightly browTied on both sides. Drain them, and then dish on toast, pouring cucumber sauce or maitre d'hotel sauce upon them. Time to fry the slices, about ten minutes. Probable cost, Is. 6d. to 5s. each. Sweetbreads, Fried, Simple Me- thod.— Soak, blanch, and cool the sweet- breads. Dry them, cut them in slices, and dredge flour upon them

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