Fried Sweetbreads
Ingredients
Directions
Prepare
Wash the sweetbreads carefully and pat them dry.
Lard the sweetbreads with narrow strips of fat pork.
Fry
Heat a well-greased frying pan over high heat.
Fry the sweetbreads until they are a fine brown, turning frequently until the pork is crisp.
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
- Tender, mild main protein that browns on the outside while staying soft inside.
- Fat pork
- Melts and bastes the sweetbreads as it crisps, adding fat and savory flavor.
The step that matters
Frying until fine brown while turning frequently. Sweetbreads are delicate and can dry out or tear if overcooked. Frequent turning spreads heat evenly so the surface browns without the interior toughening, and the pork crisps without burning.
“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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