Fried Sweetbreads

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 calves’ sweetbreads
  • 1 pt. white stock; or water with vegetables to flavour
  • salt and pepper
  • egg and breadcrumbs
  • butter or deep fat parsley


Method 1

Prepare and blanch the sweetbreads as directed for Braised Sweetbreads. Place the sweetbreads in a saucepan, with the stock, seasoning if required, and simmer gently for 40 min. Press between 2 plates until cold, then cut into slices. Brush with beaten egg and coat with breadcrumbs. Fry in butter in a shallow pan or in a pan of hot deep fat until golden brown. Drain well and garnish with sprigs of fresh or fried parsley.

Method 2

After blanching, boil the sweetbreads in slightly salted water for 10 min. and allow to cool. Cut into ¼-in.-thick slices and season. Coat both sides with thick Béchamel sauce (½ pt.). Place in a refrigerator or cool place until the sauce is set. Then fry as before.

Method 3

After coating the sweetbreads with thick Béchamel sauce they may be covered with batter, then fried. Drain well, sprinkle with salt and pepper and pile on a hot dish. Garnish with parsley.