A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be fried like lamb chops or broiled after rolling in egg and cracker crumbs.
Preserved exactly as written in the original source
After preparing them as above they are put into hot fat and butter
Fried the same as lamb chops
Also broiled the same, first rolling them in egg and cracker crumbs
Modern guidance to help you succeed with this vintage recipe
Sweetbreads (thymus or pancreas glands) are extremely delicate offal with loose protein structures that benefit from a dual cooking approach. The preliminary poaching (referenced as 'prepared as above') firms the proteins and removes impurities, while the egg and cracker coating creates a protective barrier that prevents moisture loss during high-heat frying. The breading also provides textural contrast through Maillard browning, transforming the creamy interior into a crispy-exterior delicacy. The combination of butter and fat ensures even heat distribution while adding rich flavor that complements the mild, slightly sweet taste of the organ meat.
Sweetbreads can be soaked, poached, pressed, and cleaned up to 1 day ahead. Store covered in the refrigerator. The breading can be applied up to 2 hours before frying; place breaded sweetbreads on a wire rack in the refrigerator uncovered to help the coating set and dry slightly for better crisping.
Cooked sweetbreads are best eaten immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack for 8-10 minutes to recrisp the coating. Do not microwave as this will make the breading soggy. Uncooked prepared sweetbreads should be used within 24 hours.
AI-generated tips from Chef Cecil's culinary database
Sweetbreads can be soaked, poached, pressed, and cleaned up to 1 day ahead. Store covered in the refrigerator. The breading can be applied up to 2 hours before frying; place breaded sweetbreads on a wire rack in the refrigerator uncovered to help the coating set and dry slightly for better crisping.
Cooked sweetbreads are best eaten immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack for 8-10 minutes to recrisp the coating. Do not microwave as this will make the breading soggy. Uncooked prepared sweetbreads should be used within 24 hours.
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