Calf’s Brains on Toast

Ingredients

• Half the brains of a calf
• 1 oz. of ham
• 1 gill of cream
• 1 oz. of bread crumbs
• cayenne to taste
• salt to taste
• butter for frying the crumbs

Method

1. 1

   Wash and boil calf’s brains, chop with ham, cayenne, salt, and cream.

2. 2

   Serve on fried toasts topped with fried bread crumbs.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 3. The excerpt below is the record exactly as published.

1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz. of Parmesan cheese. Fry some small rounds of bread and put the following mixture on them : chop fine some lean SAVOURIES AND SWEETS. 7 cn, which make into a stiff paste with cream, lison with cayenne. Spread this on the toasts, then I liia3mr of Bengal chutney, and over that a little §rrmesan cheese. Bake till a light brown and serve t. Aigrettes of Parmesan. IFFor from Four to Six Persons. — | pint of water ; 2 ozs. r butter; 2 ozs. of flour; 2 ozs. of Parmesan; 2 eggs ; ^='enne and salt to taste ; fat for frying. hTake quarter pint of water and two ounces of jatter, put into a small saucepan, let it boil, then .ake in two ounces of flour, stirring all the time ; it iiist be well cooked. Add cayenne and salt, two lances of grated Parmesan cheese, stir well, and iix in by degrees two eggs well beaten. Have kady" some boiling fat, and drop in about a dessert- oonful of the mixture at a time and fry a golden i’own, and serve very hot. The great secret in this • to make it at the last moment. Calf’s Brains on Toast. IFor Six Persons. — Half the brains of a calf ; 1 oz. of ham ; ggill of cream ; 1 oz. of bread crumbs ; cayenne and salt to fste ; butter for frying the crumbs. "Wash in salt and water and then boil a calf’s -’ains ; when boiled chop them up with a little ham, lyenne, salt, and a little cream. Put on to fried •asts with fried bread crumbs on the top of each. Mushroom Toasts. For Four Persons. — 6 rounds of bread ; 10 large mush- t )oms ; ^ a gill of cream or stock ; pepper and salt to taste

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