Calf's Brains Fried

Ingredients

• Brains
• butter

Method

1. 1

   Soak brains in water to remove blood.

2. 2

   Cut into small pieces and fry in butter until well done.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 57. The excerpt below is the record exactly as published.

Calf's Brains Fried — Calf's Brains Pickled— Stewed Calf's Brains— Calf's Foot Jelly— Stewed Calf's Head— Stuffed Heart with Oyster Dressing — Lamb Hearts and Livers — Kidney Stew— Kidney Stew with Cream Gravy — Kid- neys ^ la Terrapin— Baked Calf's Liver — Liver Balls — Fried Calf's Liver — Fried Calf's Liver and Bacon— Liver Rissoles — To Choose and Prepare Sweetbreads — Creamed Sweetbreads — Sweetbreads Fried — Sweetbreads with Oysters^Sweetbreads with Tomatoes — Sweetbreads Stewed — Tripe Fricassee, an Italian Dish — Tripe Fricassee, a Philadelphia Dish — Fried Tripe CALF'S BRAIN CROQUETTES BOIL two pounds of veal until tender. Let it cool in its broth, aiid have as little broth as possible. Chop the veal fine. Put two sets of calf's brains in cold water to stand for one hour. Then drain carefully and take off all the skin and stringy part. Put them in hot water to boil, and boil until nice and firm. When partly cool chop them fine, and add to the veal. Make into oblong croquettes. Have one egg beaten, with one tablespoon of cold water. Roll soda crackers fine. Season the cracker with salt and red pepper carefully. Dip the croquettes in the egg, and roll them in the rolled cracker. Get all the croquettes ready before frying. Fry in hot fat a nice brown, and use just enough lard to prevent them sticking. CALF'S BRAINS FRIED Brains should be well soaked in water, to remove the blood. Afterward cut in small pieces the size of an oyster, and fry in butter

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