Fricasseed Sweetbreads - 1859

Fricasseed Sweetbreads 1859

Scald three sweet-breads when cold, cut them in slices the thickness of a crown piece, dip them in batter, and fry them in butter till they are nicely browned. Make a gravy, and stew your sweet-breads slowly in the gravy for eight or ten minutes; lay them on a dish, and pour the gravy over them. Garnish the dish with a lemon.