Fried Brains

Ingredients

• Prepare your brains
• in cold water
• a little vinegar
• hot lard

Method

1. 1

   Soak the brains for two hours, boil in salted water with vinegar for fifteen minutes, then cool in cold water, drain, and fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.

hot lard until brown. Garnish with parsley and rolls of thin-sliced fried bacon. FILLET OF VEAL TO ROAST. Remove the bone. Prepare a stuffing of bread cruinbs and fat salt pork ; or, if you prefei it, butter and egg ; salt, pepper and sweet herbs, minced fine and well mixed. Stuff the place whence the bone was taken, and skewer the flap over the stuffing at one end. Fasten the other end with a skewer. Larder the outside of the ineat with fat ham or salt pork. Put a little water mto the pan with a little salt. Let the meat be well basted while cooking and see that it is thoroughly done. When cooked, baste it with butter, and serve it with sliced lemon. VEAL SAUSAGES. Take equal quantities of fat bacon and lean veal. Season with sage, salt and pepper, to the taste, and if convenient, an anchovj^ Chop well and mix together ; make into cakes and fry. VEAL OLIVES. Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork chopped with bread crumbs, one onion, pepper, salt, sweet marjoram and cloves, with a well beaten egg ; put this mixture upon the pieces of veal, fasten the four corners together with skewers ; lay them in the pan with veal gravy or light stock enough to cover MEATS. 107 bottom of pan ; dredge with flour, and when well browned on top, drop a bit of butter on each, and let them remain about twenty-five minutes, at which time they will be nice and tender. Serve with horseradish. FILLET OF VEAL BOILED. Secure it with tape, put it into a cloth well floured, and in cold water; let the meat simmer at least four hours. Serve with Bechamel or oyster sauce. VEAL CHOPS. Beat the chops until quite tender, and then put in a pan and slightly cover them over with water. Simmer till tender, keeping the pan well covered. When almost done season with salt and pepper. Remove from the pan, dry with a cloth, butter, and drop in beaten egg and roll well in cracker crumbs. Put on a dish, and set in the stove to brown. Serve with HoUandaise sauce ESCALLOPED VEAL. Use baked or boiled veal ; cut or chop the veal, not very fine. Soak the bread. Put a layer of veal, then bread; season with butter, pepper, and salt ; add a little of the liquor that the meat is cooked in. Use fine- rolled crackers for top layer. Bake like oysters. VEAL CUTLETS BROILED. Broil them on a moderate fire, basting them with butter often, and turning frequently. Serve with tomato sauce. TO FRY CALF'S LIVER. Cut the liver into thin slices. Roll in flour and fry brown with lard. Season with pepper, salt and a little parsley. Keep the pan covered till well done. BROILED CALF'S LIVER, WITH BACON. Wash and cut the liver in thin slices ; broil over a brisk fire, with thin slices of breakfast bacon. Season with butter, salt and pepper. 108 TWENTIETH CENTURY HOME COOK BOOK. VEAL STEAK, WITH OYSTER SAUCE. Broil a steak in the usual wa)- — take the liquor from a can of oysters ; mix togther five ounces of butter, a tablespoonful of flour, stir into the liquor; as soon as it boils, put in the oysters. Let it come to a good boil, then pour on the steak, and serve verj' hot. BAKED CALEBS HEAD. Boil the head till veiy tender, then cut up, putting into a deep dish. Rub together a spoonful of butter and flour, adding salt, pepper, cloves and thyme. Then add a wineglass of wine, and some of the water in which the head was boiled. Mix well through the meat; sprinkle the top with cracker crumbs and bake nicely. Garnish with parsley and sliced lemon. FRICANDEAU OF VEAL. Take a four-pound fillet of veal; trim to a nice shape and lard on top. Put thin slices of pork in a saucepan, lay over the pork sliced carrots, a stalk of celery, some parsley and an onion. Put the meat on top of the vegetables ; sprinkle over pepper and salt. Fill the saucepan with boil- ing stock to cover the meat. Cover with a light lid and bake in moderate oven two hours and a half. Baste several times. STEWED KIDNEYS. After soaking the kidneys for several hours, parboil them until very ten- der. Flour them, put in a stewpan a good spoonful of butter, two spoon- fuls of tomato or walnut catsup ; pepper and salt. Stew well. BEEF TONGUE. Soak in cold water all night ; wash and boil four or five hours ; when done take off the skin and cut in thin slices, and serve with salad dressing. BOILED TONGUE. Soak the tongue until it becomes soft. Put it into a stewpan with suffi- cient water, add a bouquet of herbs ; as soon as it boils, skim and then MEATS. 109 simmer slowly until quite done, peel off the skin and garnish with parsley and lemon. BRAINS (FRIED). Prepare j-our brains with great care, taking out all the fiber. Place in cold water and soak for two hours. Then throw them into boiling water with salt and a little vinegar

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