Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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