Gebackenes Euter (fried Cow’s Udder)

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CATEGORY	CUISINE	TAG	YIELD
Eggs	German	German	4	Servings

INGREDIENTS

500	g	Cow's udder, a generous lb
1		Egg, beaten
		Plain breadcrumbs
100	g	Butter, 7 Tbsp
		Salt
		Pepper

INSTRUCTIONS

In order to remove all traces of milk, put the udder into lukewarm
water and let soak for 2 to 4 hours, permitting the water to cool  off.
Then cook the udder in a 2-percent to 3- percent salt water  solution
until tender. Remove from the cooking liquid and cut into  1/2-inch
thick slices. Let the slices dry a bit. Season on both  sides, dip into
whisked egg, and then into breadcrumbs.  Fry in  butter, turning once,
until golden brown on both sides.  Serve with lettuce.  Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)  Posted by:  Karin Brewer, Cooking Echo, 9/92  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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