Sweetbreads And Bacon
|Sweetbreads||1 Pound (calf's or lamb's, calf's are larger)|
|Tomatoes||1⁄2 Pound (fresh or canned)|
|Water/Stock||1 Cup (16 tbs)|
|Streaky bacon rashers||1 Pound|
|Chopped parsley||1 Tablespoon|
Soak the sweetbreads in cold salted water for at least 30 minutes.
Change the water, salt it and bring them to the boil.
Cook for 10 minutes.
Strain and let them get cold, then remove any skin or membrane.
Take the rind from the rashers and wrap each sweetbread in the bacon.
(If the sweetbreads are not all the same size, cut them accordingly.) Put into a lightly greased, oven-proof dish, season well, add the small onion finely chopped, the sliced peeled tomatoes and stock.
Sprinkle with the parsley and cook in a moderate oven (350Â° F. electric; gas regulo 3-4) for 35-40 minutes.
If any of the bacon is not utilized, roll into curls and grill them.
Use these crisp bacon rolls as a garnish on top of the sweetbreads when serving.
Serving size: Complete recipe
Calories 863 Calories from Fat 179
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 2080 mg693.3%
Sodium 1768.7 mg73.7%
Total Carbohydrates 21 g7.1%
Dietary Fiber 5.3 g21.2%
Sugars 11.3 g
Protein 148 g295.6%
Vitamin A 63.1% Vitamin C 96.4%
Calcium 7.2% Iron 10%
*Based on a 2000 Calorie diet