Cromeskies of Calf’s Brains

Ingredients

• i pint of brown sauce
• 1 wineglassful of Madeira
• 1 gill of melted glaze
• two cooked Calf’s Brains
• a little grated nutmeg
• cooked mushrooms equal to half the quantity of the brains
• the same proportion of cooked tongue

Method

1. 1

   Reduce brown sauce, add Madeira and glaze until thick.

2. 2

   Cut brains into dice, mix with nutmeg, mushrooms, and tongue.

3. 3

   Cool, shape, wrap in wafer, dip in batter, and fry until colored.

4. 4

   Drain and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 66. The excerpt below is the record exactly as published.

Cromeskies of Calf’s Brains. — Reduce i pint of brown sauce in a saucepan for two or three minutes, and then gradually add 1 wineglassful of Madeira and 1 gill of melted glaze ; when it becomes thick, remove it from the fire. Cut two cooked Calf’s Brains into small dice, put them into a basin, and add a little grated nutmeg, cooked mushrooms equal to half the quantity of the brains, and the same pro- portion of cooked tong

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