Brain Force-meat Balls

Ingredients

• a bowl of cold water
• one level teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• one-fourth of a teaspoonful of powdered thyme
• one teaspoonful of chopped parsley
• one tablespoonful of lemon juice
• one well-beaten egg
• half a cupful of cracker crumbs
• two tablespoonfuls of melted butter

Method

1. 1

   Soak the brains in cold water for an hour, then remove the covering and rinse thoroughly.

2. 2

   Tie in cheese-cloth and boil in water for twenty minutes.

3. 3

   Cool, mash smooth, and mix with salt, pepper, thyme, parsley, lemon juice, egg, cracker crumbs, and melted butter.

4. 4

   Let stand for half an hour, form into balls, roll in beaten egg and bread crumbs, and fry in fat for one and a half minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 291. The excerpt below is the record exactly as published.

Brain Force-meat Balls. Soak the brains in a bowl of cold water for an hour or more ; then remove the thin covering, which is filled with small blood-vessels. Rinse the brains thoroughly in a bowl of cold water. Tie them loosely in a piece of cheese-cloth, and, putting them in a stew-pan with boil- ing water enough to cover them, let them boil for twenty minutes. On taking them from the water let them cool in the cloth ; and when they become cold, mash them smooth with a spoon. Add to them one level tea- spoonful of salt, one-fourth of a teaspoonful of pepper, 558 MISS PAKLOA'S KITCHEN COMPANION. one-fourth of a teaspoonful of powdered thyme, one tea- spoonful of chopped parsley, one of lemon juice, one well- beaten egg, half a cupful of cracker crumbs, and two table-spoonfuls of melted butter

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