Sweetbreads, Country Style

Name: Sweetbreads, Country Style
Ingredients: 1 pound Sweetbreads (About 1 pound, trimmed); 1 teaspoon Salt (Or to taste); 0.5 teaspoon Black pepper (Freshly ground, or to taste); 0.25 cup All-purpose flour (For dredging); 2 tablespoons Butter (Melted); 2 ounces Salt pork (Thinly sliced)

A simple, classic preparation of sweetbreads, pan-fried with butter and salt pork.

Ingredients

1 pound Sweetbreads (About 1 pound, trimmed)
1 teaspoon Salt (Or to taste)
0.5 teaspoon Black pepper (Freshly ground, or to taste)
0.25 cup All-purpose flour (For dredging)
2 tablespoons Butter (Melted)
2 ounces Salt pork (Thinly sliced)

Instructions

1Place sweetbreads in a saucepan and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and rinse with cold water. This helps to firm them up.
2Sprinkle the parboiled sweetbreads with salt and pepper. Dredge them in flour, ensuring they are evenly coated.
3Arrange the dredged sweetbreads in a baking dish. Brush them generously with melted butter. Cover the sweetbreads with thin slices of fat salt pork.
4Bake in a preheated hot oven (400°F/200°C) for 25 minutes, basting twice during the cooking with the pan juices. Remove the salt pork during the last five minutes of cooking to allow the sweetbreads to brown.