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
