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Fried Sweetbreads

Fried sweetbreads are sweetbreads coated in salted cornmeal and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fried Sweetbreads

Ingredients

Directions

Prepare

  1. Soak the sweetbreads in salt and water for at least 1 hour to draw out the blood.

  2. Roll the soaked sweetbreads in salted cornmeal.

Fry

  1. Heat enough lard in a frying pan to cover the bottom.

  2. Fry the sweetbreads until thoroughly cooked; do not parboil.

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
Main protein; soaking draws out blood so the meat fries up clean and mild.
Salted cornmeal
Forms a crisp, golden coating that browns in the hot fat.
Lard
Frying fat that conducts heat evenly and browns the cornmeal crust.

The step that matters

Fry the sweetbreads until thoroughly cooked; do not parboil.. Sweetbreads must reach a fully cooked interior while the coating browns. Skipping parboiling means the heat of the frying pan must cook the thick gland through, so the cook should watch the crust and cut into a piece to confirm it is cooked inside.

“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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