Crumbed and Fried Sweetbreads
Sweetbreads are the glands in the throat and near the heart of the lamb, calf or bullock. In addition to their protein content, sweetbreads contribute a little fat and thiamine to the diet.
450 Gram Calves’ sweetbreads (1 lb)
2 Teaspoon Lemon juice
300 ml Milk (1/2 pint)
1 Small Onion, chopped
1 Small stick Celery, halved
4-5 Teaspoon Plain flour
Salt and pepper
1 Large Egg, beaten
5-6 Tablespoon Toasted breadcrumbs
50 Gram Butter (2 oz)
Hollandaise sauce – to serve
Soak the sweetbreads in lukewarm salted water for 1 hour. Drain. Put into a saucepan. Cover with cold water. Add the lemon juice. Bring slowly to the boil. Boil for 5 minutes. Drain. Plunge at once into cold water.
When the sweetbreads are cool enough to handle, lift out of the water. Cut away gristle and tissues. Bring the milk to the boil. Lower the heat. Add the sweetbreads, onions, peppercorns and celery. Simmer gently for 15-20 minutes.
Remove from the saucepan and drain. Toss in the flour, seasoned with salt and pepper. Coat twice in the egg and breadcrumbs. Fry until crisp and golden in the butter. Drain on soft kitchen paper.
Serve with Hollandaise sauce.