Recipe by Oxmoor House January 1984


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • Place sweetbreads with water to cover in a medium mixing bowl. Soak for 1 hour. Drain well; remove and discard white membrane.

  • Combine drained sweetbreads, 2 quarts water, vinegar, and 2 teaspoons salt in a large Dutch oven. Bring mixture to a boil. Reduce heat; cover and simmer 20 minutes.

  • Remove sweetbreads, and cut into serving-size pieces. Combine egg and 2 tablespoons water in a small bowl; set aside. Combine breadcrumbs, remaining salt, and pepper in a small bowl; set aside. Dip sweetbreads in egg mixture; roll in breadcrumb mixture

  • Melt lard in a large skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning to brown all sides. Remove sweetbreads; drain.

  • Cook peas in a medium saucepan over medium heat until hot. Drain and add butter.

  • Serve peas in a small bowl on a platter. Place sweetbreads around bowl on platter; garnish with parsley. Serve immediately.


Oxmoor House Homestyle Recipes