GEBACKENES EUTER (FRIED COW'S UDDER)

      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
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