Sweetbreads English Style

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Calf’s sweetbreads are ideal for this dish, but the much less expensive lamb’s sweetbreads make an acceptable substitute. They are served grilled on skewers, accompanied by a bowl of bread sauce.


  • lb (750 g) prepared calf’s sweetbreads
  • 12 oz (350 g) smoked streaky bacon rashers
  • 4 oz (125 g) fresh white breadcrumbs
  • 3 oz (75 g) butter


Cut the sweetbreads into thick slices. Remove the rind from the bacon and stretch the rashers around the sweetbreads. Thread on to 6 skewers and cook under a medium-hot grill for 15 to 20 minutes, turning occasionally.

Fry the breadcrumbs in butter until brown and coat the sweetbreads with them. Arrange the sweetbreads on a bed of the remaining crumbs. Serve immediately.