SWEETBREADS FRIED

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

two sweetbreads ↝ Sweetbreads [Liver and organ meats]
salt ↝ Salt, table, iodized [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Instructions (5)

Lay two sweetbreads to soak in cold water and salt for two hours.
Put them on to boil, covered in cold water and salt; simmer slowly for one hour.
Remove all the grit and skin, and cut the sweetbreads in the shape of a mutton cutlet.
Pepper and salt, egg and bread-crumb.
Dish with fried parsley and green peas in centre.

Original Text

SWEETBREADS FRIED.

Lay two sweetbreads to soak in cold water and salt for two hours; put them on to boil, covered in cold water and salt; simmer slowly for one hour. Remove all the grit and skin, and cut the sweetbreads in the shape of a mutton cutlet; pepper and salt, egg and bread-crumb. Dish with fried parsley and green peas in centre.

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Notes

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