Brain Soup

Ingredients

• two sets of brains
• a piece of butter the size of hen egg
• some chopped onions
• chopped parsley
• pepper
• salt
• about a quart of beef stock
• one egg
• a half cup of rich milk
• a dash of nutmeg
• about six pieces of fried bread

Method

1. 1

   Fry onions and parsley in butter, add brains and cook slowly.

2. 2

   Mix in beef stock, bring to a boil, then stir in beaten egg, milk, and nutmeg just before serving.

3. 3

   Serve over fried bread pieces.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 20. The excerpt below is the record exactly as published.

BRAIN SCUP. Mrs. George Berenstein, No. 9S2 Vernon avenue — Two sets of brains, well cleaned; put a piece of butter the size of hen egg in kettle; some chopped onions, chopped parsley, pepper and salt to taste, then put the brains in and fry slowly. Have some beef stock, about a quart, mix with the brains; let come to a boil; beat one egg, a half cup of rich milk, a dash of nutmeg

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