Veal Sweetbreads
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- veal sweetbreads
- salt
- vinegar
- grated breadcrumb
- parsley
- garlic
- pepper
- lard
- 1 glass Jerez
Instructions
- Give the sweetbreads a boil with salt and vinegar, then lift them out to cool and clean them. Put them in a pan with grated breadcrumb, parsley, garlic, pepper and lard. When they have boiled, add one glass of jerez, give them another boil, and serve.