Title: Gebackenes Euter (Fried Cow's Udder)
Categories: German
Yield: 4 Servings

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 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

previous

next