Brain Cakes

Ingredients

• Brain of two calf s heads
• two eggs
• one ounce of butter
• one tablespoonful of chopped parsley
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one saltspoonful of powdered mace
• four tablespoonfuls of bread crumbs

Method

1. 1

   Soak the brains in a strong mixture of salt and water for an hour.

2. 2

   Boil them in cold water for twenty minutes, then chop roughly.

3. 3

   Mix with butter, bread crumbs, and seasonings.

4. 4

   Form into small cakes, dip in whipped egg whites, roll in bread crumbs, and fry in hot fat for two minutes.

5. 5

   Drain and serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 96. The excerpt below is the record exactly as published.

Brain of two calf s heads, two eggs, one ounce of butter^one tablespoonful of chopped pars- BREAKFAST COFFEE, 219 ley, one teaspoonful of salt^ one-half teaspoonful of pep* per, one saltspoonf ul of powdered mace, four tablespoon- iuls of bread crumbs. Throw the brains into a strong mixture of salt and water and let them remain in this for an hour. Put them into a saucepan over the fire, cover them with cold water and allow them to boil therein for twenty minutes. At the end of this time take them from the water, chop them into rough pieces, place these in a bowl and rub into them the butter. Add to the brains two table- spoonfuls of the bread crumbs and season all with the pepper, salt and mace. When these are mixed sprinkle over the preparation the chopped parsley and drop in upon it, the yolks of the eggs. Beat all well together, and flouring the hands slightly to prevent sticking, form the mixture inft) small, flat, round cakes. Whip the whites of the eggs, dip the cakes into this, roll them in the remainder of the bread crumbs, throw them into hot clarified fat or lard for two minutes, when done drain them for a moment upon a piece of kitchen paper, and serve them in a folded napkin garnished with sprigs of parsley. TEAS, COFFEES AND CHOCOLATE. • Breakfast Coffee. — One tablespoonful of coflee for each person, three gills of boiling water to each table- spoonful of coffee. The coffee should be finely ground, then measured, 220 TEAS, COFFEES AND CHOCOLA TE. put it into the coffee pot and the boiling water poured over it. I Put the pot over the fire, and let the coffee boil up, when it should be drawn quickly aside from the blaze, and when the gas arising from the grains of coffee have escaped, return the pot again to the fire, and let it again boil up. Draw it aside from the fire, and let it stand for five minutes to settle, when it is ready for the cups. Notes. — In making black or after dinner coffee, the quantity of coffee aUowed for each person should be the same, and the amount of water added to each tablespoonful of coffee should be decreased one-half. Sugar and cream is used in breakfast coffee, but sugar only in black coffee, with sometimes the addition of a spoonful of brandy to each cup, an^ burned upon the sugar, or a few drops of lemon juice if the flavor is liked, but these last always at the discretion of the drinker and at table. TEAS. Teas. — One teaspoonful of tea for each person, and a teaspoonful additional, three gills of boiling water to each teaspoonful of tea. Pour first in and out of the teapot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the teapot so that no steam may escape, and allow the tea to stand and infuse for seven minutes, when it should be poured at once into the cups. Notes.— Tea should never be boiled, and should not be allowed (o infuse longer than seven minutes, as the strength of the leaf will CLARIFIED FA T, 22 1 all draw oat in that length of time, and if allowed to stand longer, will develop the tannin in it which gives the acrid, bitter taste of which there is general complaint, and which beside being unpleasant to the palate, is destructive to the coating of the stomach, being a powerful astringent. Teas when properly infused should have a pale, greenish amber color ; when boiled or let stand until the tannin develops, it will turn to a dark red. Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind or a few drops of Scotch whiskey at the dis- cretion of the drinker. Chocolate. — Four tablespoonfuls of grated choco- late to each person, one and one-half gills of boiling milk and one and one-half gills of boiling water to each por- tion of chocolate. Mix together the boiling milk and water, and let them boil up together. Place the grated chocolate into a bowl and stir it to a smooth paste with a little cold milk or water. Pour the chocolate into the boiling milk and water, and let all boil together for two minutes, stirring it constantly meantime. Note. — If preferred, the sugar may be mixed with and boiled in the chocolate, and if this is done half as much sugar should be used as there is chocolate. Cream whipped to a froth Ls sometimes served with this beverage, and powdered sugar should be used in it instead of the cut loaf. Cocoa is made by mixing it with the desired amount of sugar, this mixture being placed in the cup and equal quantities of boiling milk, and water poured over it, MISCELLANEOUS. Clarified Fat. — Cut into pieces any convenient 222 MISCELLANEOUS, (Quantity of fat either of beef or mutton. Place these in a saucepan and covering them with cold water, stir all until the water boils. When boiling skim the surface very carefully and allow the preparation to boil thereafter very rapidly until the water has all been discharged in vapor. The presence of remaining water may be determined by the liquid retaining its white color, but when this has all evaporated the fluid will take on the color and ap- pearance of salad oil. When free from water the fat should be strained, and is ready for any use to which it is to be put. Note — Fat so clarified will keep for any length of time. Caramel, — One pound of coarse brown sugar, one pint of cold water. Put the sugar into a dry saucepan, place this over a hot Are and stir the sugar until it melts and turns to a darker brown color. Draw the saucepan aside from the fire, and add to its contents by degrees the cold water. Return the saucepan to the Are, and stir all together until the water boils. Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as re* quired. INDEX. Bread. Com Lunn, 195, Galettes, 196. Girdle Scones, 193. Milk Biscuit, 193. Muffins, 192. Rolls, Folded, 191. " French, 191. " Milk, 191. Rye Bread, 191. Soda Scones, 194. Tibbie ShieFs Scones, 193. Wheat Bread, 190. Breakfast Dishes. Brain Cakes

Cook this with the app: pantry check, scaling, and the assistant.