Sweetbreads, Fried, Simple Method
From Cassell's dictionary of cookery, 1892
Serves 1
This is one of the most simple methods of dressing sweetbreads. Time, ten minutes to fry the slices.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1946. The excerpt below is the record exactly as published.
weetbreads, Fried, Simple Me- thod.— Soak, blanch, and cool the sweet- breads. Dry them, cut them in slices, and dredge flour upon them. Fry them in hot fat tiU they are nicely browned, and pour good nicely-flavoured brown gravy over them. This is one of the most simple methods of dressing SWE ( 949 ) SWE sweetbreads. Time, ten minutes to fry the slices. Sweetbreads, Larded (a la Financiere). — Soak four sweetbreads
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