Graham Kerr

126 Pickled Pork Sweetbreads

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Lean pickled pork cooked 4 oz. 4 oz. 115 grams
White Sauce 1¼ cups 10 fl. oz. 285 milliliters
Lamb sweetbreads 8 oz. 8 oz. 230 grams
Capers 1 tbsp. 1 tbsp. 10 grams
Salt To season To season To season
White peppercorns To season To season To season
Parsley 1 tbsp. 1 tbsp. 5 grams

Method

Method of Preparation

Cut pickled pork into 1-inch cubes—make up white sauce—cook sweetbreads as per basic method—chop capers—grind peppercorns—chop parsley.

Method of Cookery

  1. Stir sweetbreads into sauce.
  2. Cook for 5 minutes at a “Rotorua mud pool bubble”!
  3. Add pickled pork, capers, and seasoning—heat.
  4. Lastly add chopped parsley and serve.

Serving

Serve in a nest of plain Boiled Rice—add 1 ounce blanched sliced almonds—with a good tossed Red and Green Cabbage Salad. Beer is best in my opinion.

© 1966 Graham Kerr. All rights reserved.