Fried Sweetbread from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a sweetbread and blanch it, then put it between two plates to press, and when cold put it into the oven with about two ounces of butter in a clean stewpan, squeeze the juice of a lemon over it...
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Cooking tools:
- Oven
- Plate
- Saucepan
- Skillet
- Chef's knife
- Mixing bowl
- Spoon
- Paper towel
- Baking dish
- Kitchen scale
- Measuring cup
Ingredients
- parsley
- crumb
- white stock
- sweetbread
- tongue
- fine flour
- egg
- butter
- lemon
- buttered paper
- water
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