Brain Croquettes

Ingredients

• one pound of brains
• beat four eggs
• add salt
• add pepper

Method

1. 1

   Wash brains, cleanse thoroughly, and mash in a frying pan with lard.

2. 2

   When half cooked, add salt, pepper, and eggs, stirring well.

3. 3

   For croquettes, shape and dip in egg and crumbs, then fry.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 4. The excerpt below is the record exactly as published.

BRAIN CROQUETTES Take one pound of brains, hog or beef, wash in several waters, or soak in water several hours, cleanse thoroughly of blood and bone, take off thin skin (beat four eggs, have these ready), place brains in iron frying-pan with lard, not too much, mash with big iron spoon as they cook, mash fine. When the brains are half cooked, add salt, pepper and eggs, stirring and turning as you would scrambled eggs, mixing thoroughly. This makes a good dish. Then if you want croquettes, cook the same way, take off the fire, roll and shape in croquettes, dip in egg, then cracker meal, then egg again and crumb, and fry. I use lard sparingly in frying croquettes; I find too much lard softens the croquettes and they crumble. Turn them often. DOLPETTES Grind in a meat chopper one-half pound of well-cooked cold meat, as beef, veal, poultry, etc. Stiffen it with grated salt-risen bread, beat in the yolks of eggs until of the consistency to shape into small balls, dip them into beaten egg, roll them in bread crumbs and grated cheese. Then fry them brown. Serve with sprigs of parsley, tomato catsup, or sauce, mayon- naise, or other salad dressing. Garnish with cold boiled eggs, sliced or stuffed, and a slight sprinkling of onion if liked. MEMO ( 8 ) BAMBY The word to use when you want THE BEST BREAD at your grocers Pure creamery butter the only shortening used CHEESE AND EGG DISHES "Digestive cheese and fruit there sure will be." "Like woman, when an egg is good, there is nothing better; when it is bad there is nothing worse." BAKED EGGS AND CHEESE Line a buttered casserole, shallow baking dish, or pie pan with a thick layer of grated cheese. Break six eggs on the cheese, dot with small pieces of butter, season with pepper and salt, add about half of a cup of rich sweet milk. Bake until the eggs are done and serve immediately. CREAM CHEESE Melt three-fourths of a pound of cheese on back of stove. Make a cream of two eggs, two tablespoons of flour, two cups of sweet milk, lump of butter the size of an egg, and when thick stir in the melted cheese, and add a pinch of cayenne pepper. Serve with crackers. BAKED COTTAGE CHEESE Put into a pan or baking dish any amount of cottage cheese you have, pour over this some cream, add salt and pepper

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