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Fried Sweetbreads

Fried sweetbreads are sweetbreads simmered, breaded, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Sweetbreads

Ingredients

Directions

Prepare

  1. Soak the sweetbreads in warm water to remove blood.

  2. Place the sweetbreads in a saucepan, cover with cold water, and bring to a boil.

  3. Boil gently for about 10 minutes, then cool on a plate.

  4. Remove skin or fat from the sweetbreads.

Coat and fry

  1. Dip the sweetbreads in egg.

  2. Coat the sweetbreads with breadcrumbs.

  3. Fry the sweetbreads in butter until golden brown.

Serve

  1. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweetbreads
Forms the main body of the dish and becomes tender when cooked gently.
Dried breadcrumbs
Form a crisp, golden coating that browns during frying.
Butter
Provides fat for frying, adding browning and rich flavour.

The step that matters

Boil gently for about 10 minutes. Vigorous boiling can toughen the delicate sweetbread tissue and cause it to break apart, so a gentle simmer keeps it tender and intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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