Fried Sweetbreads from The Settlement Cook Book by Lizzie Black Kander
Parboil sweetbreads; roll in fine bread crumbs, then egg and again in crumbs. Fry a nice brown in deep, hot fat or in the frying pan with a little fat.
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Dish
- Fork
- Whisk
- Skillet
- Deep fryer
- Slotted spoon
- Tongs
- Paper towel
- Plate
- Measuring spoon
Ingredients
- ¼ cup bread crumbs
- ⅛ teaspoon pepper
- 1 lb. sweetbreads
- ½ teaspoon salt
- 1 egg
- ⅛ teaspoon ginger
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