Fried Lambs’ Sweetbreads from The Times Cookery Book by Katie Stewart
Soak the sweetbreads for several hours in cold water, changing the water once or twice. This soaking extracts the blood and helps to keep the sweetbreads white. Rinse and place the sweetbreads in a...
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Colander
- Paring knife
- Cutting board
- Skillet
- Slotted spoon
- Spatula
- Plate
- Fork
- Kitchen towel
Ingredients
- 1 lb (450 g) lambs’ sweetbreads
- salt
- 4–8 rashers bacon
- brown breadcrumbs
- 2 oz (50 g) butter
- chicken stock (see recipe)
- 1 egg
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