Calves' Brains in Batter, Remoulade

Ingredients

• those saved from one calf's head
• dish of vinegar
• water
• salt
• pepper
• roll in flour
• dip in thin fritter batter
• drop into hot lard

Method

1. 1

   Boil the brains, cut them into small pieces, and put them in a dish of vinegar and water with salt and pepper.

2. 2

   When ready to cook, drain the pieces, roll in flour, dip in thin fritter batter, and drop into hot lard.

3. 3

   Fry until light-colored and serve with remoulade sauce.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 297. The excerpt below is the record exactly as published.

lves' Srains in Batter, Re- moulade. Boil the brains, perhaps those saved from one calf s head will be enough to fill the bill; and when cold cut in small pieces and put them in a dish of vinegar and water with salt and pepper. When to be cooked again drain the pieces, roll in flour, then dip in thin fritter batter and drop into hot lard

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