Offal Alcohol Main
Course Eggless England British
675g/1 ½ lb Lamb's
teasp ground mace
Teasp Black pepper
2 Tbsp Plain Flour
3 Tbsp Vegetable Oil
2 Tbsp finely chopped
240ml/8fl.oz. Dry Sherry
240ml/8fl.oz. Chicken Stock
120ml/4fl.oz Whipping Cream
2 Tbsp Butter
Lemon Slices to garnish
Preheat the oven to 170C, 325F, Gas Mark 3.
Wash the sweetbreads and pat dry with kitchen paper. Peel and discard the most
obvious membranes without breaking the sweetbreads into small pieces.
In a bowl, mix the mace, salt and
pepper with the flour, and use to coat the sweetbreads, shaking off the excess.
Heat the oil in a heavy, ovenproof casserole and add the sweetbreads. Cook
over a medium heat until they are
golden brown on both sides, about 5 minutes per side.
Pour off any excess oil from the casserole, add the shallots, sherry and stock
and bring to a boil.
Cover the casserole and transfer to the oven and cook 35 minutes, turning once.
Remove the sweetbreads with a slotted spoon and transfer to a warmed serving
platter. Cover with foil and keep warm.
Add the cream to the cooking juices and quickly bring to the boil over a high
heat. Continue to cook for about 5-8 minutes. Remove from the heat and
whisk in the butter.
To serve - strain the sauce over the sweetbreads and garnish with slices of
Types of Offal
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