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Calf's Brains, Fried (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time, fifteen minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 286. The excerpt below is the record exactly as published.
Calf s Brains, Pried (another way). — Skin and wash the brains in cold water, and cut them into slices. Soak them for one horn- in two quarts of boiling water salted lightly, and a quarter of a pint of vinegar. Drain and dip them into a batter made with two table-spoon- fuls of baked fioui-, two eggs, and a quarter of a pint of cream ; this batter should be well beaten for fifteen minutes before it is used. Dissolve a good quantity of butter
Cook this with the app: pantry check, scaling, and the assistant.