Deep-fried Sweetbreads RecipeOrigin: Britain Period: Traditional |
Ingredients
450g lambs' or calves' sweetbreads (thymus glands) 
Deep-fried Sweetbreads Preparation:Method:Place the sweetbreads in a large bowl, cover with water and set aside to soak for 4 hours, changing the water several times. Drain the sweetbreads, transfer to a pan then cover with fresh water and lemon juice and bring to a boil. Simmer for 5 minutes then drain, transfer to a bowl of cold water and set aside until cold and firm. Remove the black veins and the skin then strip off any stringy unwanted tissues. Press the sweetbreads well between absorbent paper to flatten and dry then slice before dipping in the beaten egg and coating in the breadcrumbs. Add oil to a wok or deep fat fryer. When the oil reaches 180°C add the breaded sweetbreads (you will need to do this in batches) and fry until golden (about 6 minutes). Drain and serve immediately, accompanied by tartare sauce or tomato sauce. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Deep-fried Sweetbreads to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Bread... More Frying recipes... More recipes for Lamb... More veal recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with meat and bread as primary ingredients: Calico Bean Soup Trinidadian Curried Goat Cawl Wstrys Bro Gŵyr Pork and Wild Mustard Greens Wontons Palm-oil Chop Butterless Garlic Baguette Steak and Kidney Pie Rashers, Eggs, Sausage and Tomato Tanzanian Meat Stew Springbok Potjekos Sausage Lattice Mild Sage and Onion Stuffing Spam Musubi with Sweet Ginger Sauce Sierra Leonean Meat Stew Pasta and Sausage Soup Parcel-baked Fillet of Venison with Mushrooms and Rowan Berry Jelly Pullus Farsilis Trini Meat Patties Empaandillas de Chorizo Poussins Viennoise Kontomire Stew Fah-Fah Poulet de Guinée Muhogo ya andzi Na nyama Cheshire Brawn Bread Sauce III Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
