Fried Sweet Breads...
After they are parboiled and cold, split in halves and cut into pieces as large as very large oysters, wipe dry, and dip in beaten egg, then in fine cracker-crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley.
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
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