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Sweet breads are one of the unusually named scottish dishes. It is neither sweet nor indeed is it bread. Some may also regard them as being the offcuts/ waste of veal, young beef, lamb and pork. However, if you like the delicate flavours then this dish is for you.

Recipe Ingredients:
1lb sweetbreads (traditionally lamb but any will do)
1/2 tin of mushroom soup
8fl oz milk
seasoned flour (to coat meat)
1oz butter
1 medium onion(finely chopped)
2 tablespoons chopped parsley
salt & pepper to season

Method:

If you have never cooked sweetbreads before then perhaps you shoudl familiarise yourself with some basics. Put the sweetbreads into a saucepan and cover with cold water. Bring this to the boil and simmer gently for 5 minutes. Drain this then cover with fresh cold water and leave until the sweetbreads are firm. Remove from the water and trim off any stringy tissue. Toss the sweetbreads in seasoned flour and place in greased casserole dish.Place in oven which should be preheated to 325F.

In order to make the sauce you should melt the butter in a pan adding the onion and cook it gently until clear. Add the mushroom soup, milk and chopped parsley. Stir this and gently bring to boil. Season the sauce and pour over the sweetbreads. Place in oven and cook for 1&1/2 to 2 hours until tender.
Should serve four people and be accompanied by mash potato.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide