Veal sweetbread

Veal sweetbread – the forgotten specialty

Delicate taste and mild aroma convince - Veal sweetbread belongs to the offal and has many names. For example, it is known as calf's milk, milke, midder or schweser. It refers to the thymus gland of the calf, which is responsible for the animal's immune system and deteriorates with age. The almost white tissue is located in the chest area and weighs about 250 g. It is often mistaken for brain, but its structure is much firmer and it is rich in potassium, purines, and vitamin C.

Veal sweetbread preparation

Sweetbreads are not only healthy, but also very tasty. Preparation includes soaking and – if you like – scalding with hot water. Any cartilage or skin should also be removed before cooking. While it is cooling, you can flatten sweetbread. just place it between two heavy boards to make it flatter and at the same height. After cooling, you can simmer it in salted water for 20 minutes. This will do the aroma of sweetbread good.

Once these preparations are complete, the sweetbread can be processed further in the pan or on the grill. What you do is up to your own taste. Whether you fry it whole or in small pieces is also up to you.

A simple but very delicious variation is to prepare it in good butter. The prepared sweetbread is cut into smaller pieces and lightly rolled in flour. Then it is fried well in hot melted butter. When a nice crust has formed, you can turn down the temperature and let the sweetbreads simmer.

Serving tip

The meat develops its full flavor when it is well served hot. The sweetbread should therefore be prepared last. It goes wonderfully with salads such as leaf or cucumber salad. The freshness of the salad complements the fine aroma of the meat perfectly. If you add a cool glass of white wine to the table, you're sure to win over your guests