Escaloped Calves' Brains

Ingredients

• Two sets of brains
• a pint of grated bread crumbs
• half a pint of milk
• an egg
• a table-spoonful of butter
• half a teaspoonful of flour
• half a teaspoonful of chopped parsley
• half a teaspoonful of onion juice
• one teaspoonful of salt
• a grain of pepper
• a table-spoonful of vinegar

Method

1. 1

   Soak the brains in warm water for two hours, remove skin and fibers, wash in cold water.

2. 2

   Tie in muslin, cover with boiling water, add vinegar, and boil gently for half an hour.

3. 3

   Plunge into cold water, drain, and cut into small pieces.

4. 4

   In a frying-pan, heat butter, add flour, stir until smooth, then gradually add milk.

5. 5

   When boiling, add parsley, onion juice, and half the seasoning.

6. 6

   Mix egg with brains.

7. 7

   Layer crumbs, brains, sauce, and crumbs in a dish.

8. 8

   Bake for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 171. The excerpt below is the record exactly as published.

Escaloped Calves' Brains. Two sets of brains will be required, besides a pint of grated bread crumbs, half a pint of milk, an egg, a table-spoonful of butter, half a teaspoonful of flour, half a teaspoonful of chopped parsley, half a teaspoonful of onion juice, one teaspoonful of salt, a grain of pepper, and a table-spoonful of vinegar

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