Sweetbreads, Fried
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.
Sweetbreads, Fried. — After soaking the sweetbreads for an hour, plunge them into boiling water for 5 minutes, and throw them into cold water till cool. Cut them in slices, egg and breadcrumb them, dip in clarified butter, bread them again, and fry in plenty of hot fat
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