Brain Fritters

Ingredients

• 1 pint boiling water
• 1 berkono or a pinch of pepper
• A pinch of salt
• 1 dessertspoon flour
• 1 teacup ground nut oil
• Batter (see index)

Method

1. 1

   Prepare and boil the brains as above.

2. 2

   Drain, cut into slices half-an-inch thick, and roll in flour.

3. 3

   Heat oil in a saucepan, dip slices in batter, and fry until bright yellow.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 48. The excerpt below is the record exactly as published.

i pint boiling water. j A pinch of salt. 1 teaspoon butter. j (A tomato and a few sprigs 1 teaspoon vinegar. 1 of parsley). 1. Wash and soak the brains in cold water. Then carefully skin them. 2. Put the pepper and salt in the boiling water, put in the brains and boil them rapidly for three minutes. Take them out and drain them. 3. Melt the butter, mix it with the vinegar and pour over the brains. A sliced tomato and some sprigs of parsley can be fried and served around the brains. Brain Fritters. (II). Sheep’s brains. £ pint boiling water. 1 berkono or a pinch of pepper. A pinch of salt. 1 dessertspoon flour. Batter (see index). 1 teacup ground nut oil

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