Reference > Farmer's Cookbook > SWEETBREADS > Sweetbreads, Country Style
  Sweetbread à la Poulette Larded Sweetbread  
CONTENTS · BIBLIOGRAPHIC RECORD

Sweetbreads, Country Style

Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in baking-dish, brush over with melted butter, allowing two tablespoons to each pair of sweetbreads, and cover with thin slices fat salt pork. Bake in a hot oven over twenty-five minutes, basting twice during the cooking, and remove pork during the last five minutes of the cooking.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sweetbread à la Poulette Larded Sweetbread  
 
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