Sweetbreads and Bacon
Ingredients
- 2 pairs sweetbreads
- salt
- lemon juice
- salt
- 8 slices bacon
- bread crumbs
- beaten egg
Directions
- Precooking: (to be done immediately on receipt of sweetbreads) soak sweetbreads in cold water for 30 minutes, then simmer very gently for 20 minutes in water to which 1 teaspoon salt and 1 tablespoon lemon juice or vinegar have been added for each quart of water used.
- Drain, drop into cold water, and remove loose membrane.
- Use at once or keep in refrigerator.
- Season whole precooked sweetbreads.
- Dip in crumbs, beaten egg, and again in crumbs.
- Fry bacon until crisp.
- Remove to hot pan and keep warm.
- Brown sweetbreads in hot drippings.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: sweetbread, salt, lemon juice, bacon, bread crumb, egg
Equipment: egg beater, strainer, stove
See Also
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New:
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