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Crisp Sweetbreads

ingredients

serves 4
1 lb (450g) lamb's sweetbreads
Water
1 chicken bouillon cube (stock cube)
1 egg, beaten
fresh white breadcrumbs
1/2 stick (2 oz) 50 g butter
4 back bacon rashers or 8 streaky bacon rashers (with rind removed)
1 sprig of parsley (to garnish)

method

1. Soak the sweetbreads in very cold water for about 2 hours to remove all the blood, then drain well.

2. Place in a saucepan, cover with fresh water and add 1 tsp of salt. Bring to the boil very slowly (allow at least 5 minutes, or longer if possible), then drain off the water again.

3. Carefully remove any membrane without tearing the sweetbreads.

4. Rinse out the pan, then add the sweetbreads, crumbled bouillon cube and sufficient water to cover the sweetbreads.

5. Simmer for 15-20 minutes or until the sweetbreads are tender.

6. Drain well and allow to become quite cold.

7. Cut any very large sweetbreads in half at an angle and coat in the beaten egg and fresh white breadcrumbs.

8. Melt the butter in a frying pan and fry the sweetbreads very gently until evenly browned, turning once.

9. Meanwhile cook the bacon under a moderate grill.

10. Lift out the sweetbreads, arrange on a warm serving dish with the rashers of grilled bacon and garnish with the sprig of parsley.

Serve immediately.

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