VEAL SWEETBREADS (FRIED)

Name: VEAL SWEETBREADS (FRIED)
Ingredients: 1 pound Veal sweetbreads; 4 cups Cold water (Quantity estimated (not specified in original recipe)); 1 tablespoon Salt (Quantity estimated (not specified in original recipe)); 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe)); 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe)); 2 tablespoons Goose fat (or clarified butter, or neutral oil) (Originally goose fat. Substituted with clarified butter or neutral oil for modern preference.)

These fried veal sweetbreads offer a rich, savory, and satisfying experience, perfect for a special occasion or a gourmet meal. The sweetbreads are cooked until golden brown and crispy on the outside, while remaining tender and juicy inside. This classic dish is a delightful combination of textures and flavors, making it an elegant and comforting choice.

Ingredients

1 pound Veal sweetbreads
4 cups Cold water (Quantity estimated (not specified in original recipe))
1 tablespoon Salt (Quantity estimated (not specified in original recipe))
1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
2 tablespoons Goose fat (or clarified butter, or neutral oil) (Originally goose fat. Substituted with clarified butter or neutral oil for modern preference.)

Instructions

1Wash the veal sweetbreads thoroughly. Place them in a bowl with cold water and 1 tablespoon of salt. Let them soak for 1 hour to remove impurities.
2Carefully remove the sweetbreads from the water and pat them completely dry with paper towels. Season generously with salt and pepper.
3Heat the goose fat (or clarified butter/oil) in a skillet over medium heat. Once hot, carefully place the sweetbreads in the skillet. Fry slowly, turning frequently, until they are a nice golden brown and cooked through, about 15-20 minutes. The internal temperature should reach 165°F (74°C).