Fried Sweetbreads Recipe 2

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Ingredients for Fried Sweetbreads

Sweetbreads should always be blanched before using.
To blanch, soak in cold water two hours, changing water 3 or 4 times.
Put into saucepan, cover with cold water, add little salt, and skim well as water comes to boil.
Simmer from ten to thirty minutes, according to kind of sweetbread used.
Remove to basin of cold water until cold, or wash well in cold water and press between two plates till cold.
Dry, remove skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and fry in hot vegetable shortening to a golden brown.
Serve round peas or new potatoes, with rich brown gravy.
For those whose digestions are at fault, sweetbreads ought to be eaten as a daily ration if the pocketbook will afford it.
For this special part of the animal's anatomy is that one of all the viscera whose mission is to help digestion.
It is of the very pancreas itself, that stomach gland of marvelously involved structure which elaborates the powerful pancreatic juice.
It is alkaline in nature, able to digest starches, fats, and most of what escapes digestion in the stomach proper.
It received its name from a fancied resemblance in its substance and formation to the rising lumps of dough destined for bread.