Sweetbreads full-dressed (No. 88)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

sweetbreads

Sweetbreads full-dressed.—(No. 88.) ↝ Sweetbreads [Liver and organ meats]
some clean dripping (No. 83)

coating

the yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
fine bread-crumbs (some add spice, lemon-peel, and sweet herbs) ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

garnish

crisp parsley ↝ Parsley, raw [Not included in a food category]

sauce

mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy sauce
Nos. 356, 343, or 343*
bacon or ham, as Nos. 526 and 527 ↝ Beef, bacon, cooked [Bacon]
bacon or ham, as Nos. 526 and 527 ↝ Ham [Cold cuts and cured meats]

Instructions (7)

Parboil them, and let them get cold
cut them in pieces, about three-quarters of an inch thick
dip them in the yelk of an egg
then in fine bread-crumbs (some add spice, lemon-peel, and sweet herbs)
put some clean dripping into a frying-pan
when it boils, put in the sweetbreads
fry them a fine brown

Original Text

Sweetbreads full-dressed.—(No. 88.)

Parboil them, and let them get cold; then cut them in pieces, about three-quarters of an inch thick; dip them in the yelk of an egg, then in fine bread-crumbs (some add spice, lemon-peel, and sweet herbs); put some clean dripping (No. 83) into a frying-pan: when it boils, put in the sweetbreads, and fry them a fine brown. For garnish, crisp parsley; and for sauce, mushroom catchup and melted butter, or anchovy sauce, or Nos. 356, 343, or 343*, or bacon or ham, as Nos. 526 and 527.

Notes

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