LAMB SWEETBREADS FRIED.
Soak three sweetbreads in water for two or threo hours to draw out the blood, then boil them 10 minutes to set them firm, and throw them into cold water for 10 minutes more. Dry them in a soft cloth and press them between two dishes. Dredge a little flour on them, brush them over with beaten egg, and sprinkle finely grated breadcrumbs upon them, and fry in lard (which must be boiling) until the sweatbreads are browned all over. Have ready half a pint of good brown gravy, stir a glass of sherry into it to flavour it, and pour this round, not upon, the sweetbreads.
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https://paperspast.natlib.govt.nz/newspapers/OW18980922.2.173.13
Bibliographic details
Otago Witness, Issue 2325, 22 September 1898, Page 53
Word Count
110LAMB SWEETBREADS FRIED. Otago Witness, Issue 2325, 22 September 1898, Page 53
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