Fried Sweetbread.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1 pint of good stock.
- 1 oz. of butter.
- 1 oz. of flour.
- A few drops of lemon juice.
- If liked, ½ wineglass of sherry.
- Eggs and bread-crumbs.
- Some mashed potatoes and green peas.
Method.—Trim the sweetbreads, and soak them in cold water for two hours.
Then throw them into the boiling stock, and simmer them for half an hour or more until quite tender.
If possible, let them get cold in the stock.
Then egg and bread-crumb them, and fry them in a frying basket in hot fat (see [French Frying]).
To make a sauce, melt the butter in a saucepan.
Mix in the flour smoothly, pour in the stock, and stir and cook well; add lemon juice, pepper, and salt to taste, and, if liked, a little sherry.
Dish the sweetbreads on the potatoes; pour the sauce round them, and put the peas in the centre.
The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.
If calves' sweetbreads are used, proceed in the same way, cutting them in neat slices before frying.