Recipe - Gebackenes Euter (Fried Cows Udder)

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

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 2percent to 3 percent salt water solution until tender.
Remove from the cooking liquid and cut into 1/2inch 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