Veal Sweetbreads, to fry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

marinade

lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]

coating

beaten yolk of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

frying

lard ↝ Lard [Fats and Oils]

garnish

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

Instructions (7)

Cut each of your sweetbreads in three or four pieces and blanch them:
put them for two hours in a marinade made with lemon-juice, salt, pepper, cloves, a bay leaf, and an onion sliced.
Take the sweetbreads out of the marinade, and dry them with a cloth;
dip them in beaten yolk of eggs, with crumbs of bread;
fry them in lard till they are brown;
drain them;
fry some parsley, and put it in the middle of the dish, and serve them.

Original Text

Veal Sweetbreads, to fry.

Cut each of your sweetbreads in three or four pieces and blanch them: put them for two hours in a marinade made with lemon-juice, salt, pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads out of the marinade, and dry them with a cloth; dip them in beaten yolk of eggs, with crumbs of bread; fry them in lard till they are brown; drain them; fry some parsley, and put it in the middle of the dish, and serve them.

[157]

Notes

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