Fried Sweetbreads

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lamb’s sweetbreads
  • seasoned flour
  • egg and breadcrumbs
  • butter or fat
  • ½ pt. good brown gravy or tomato sauce


Prepare the sweetbreads as follows: wash and soak in cold water for 1–2 hr. until free from blood. Put into a pan, cover with cold water, bring to boil and simmer for 3–5 min., then plunge into cold water. Discard fat and skin and any gristle. Press between 2 dishes until cold. Roll in seasoned flour and coat with egg and breadcrumbs. Fry in hot fat until golden brown. Serve the sauce or gravy separately.