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Directions:
Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.
The Most Popular Veal Cookbooks
• Deftige Hausmannskost• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Southern Heritage Beef Veal & Lamb Cookbook• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Beef, Veal & Lamb Cookbook - |
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