Sweetbreads With Green Peas

• 1 pound veal sweetbreads
• 2 quarts water
• 2 tablespoons vinegar
• 2 1/4 teaspoons salt, divided
• 1 egg, beaten
• 2 tablespoons water
• 1/2 cup fine, dry breadcrumbs
• 1/4 teaspoon pepper
• Lard
• 1 (15 1/2-ounce) can green peas, undrained
• 2 tablespoons butter or margarine
• Fresh parsley sprigs

1. Place sweetbreads with water to cover in a medium mixing bowl. Soak for 1 hour. Drain well; remove and discard white membrane.
2. Combine drained sweetbreads, 2 quarts water, vinegar, and 2 teaspoons salt in a large Dutch oven. Bring mixture to a boil. Reduce heat; cover and simmer 20 minutes.
3. Remove sweetbreads, and cut into serving-size pieces. Combine egg and 2 tablespoons water in a small bowl; set aside. Combine breadcrumbs, remaining salt, and pepper in a small bowl; set aside. Dip sweetbreads in egg mixture; roll in breadcrumb mixture
4. Melt lard in a large skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning to brown all sides. Remove sweetbreads; drain.
5. Cook peas in a medium saucepan over medium heat until hot. Drain and add butter.
6. Serve peas in a small bowl on a platter. Place sweetbreads around bowl on platter; garnish with parsley. Serve immediately.

veal, water, vinegar, salt, egg, water, breadcrumbs, pepper, lard, green peas, butter, parsley sprigs

Taken from www.myrecipes.com/recipe/sweetbreads-with-green-peas (may not work)