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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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