Lamb's Brains Pilau

Ingredients

• the brains out of two or three cooked Lamb’s heads
• 3 pints of broth
• five or six pieces of gum mastic
• 4oz. of butter
• seasoning with pepper
• seasoning with salt
• seasoning with ground cinnamon
• 1 jib. of rice

Method

1. 1

   Beat the brains with sufficient broth to make a thick cream.

2. 2

   Boil the broth with gum mastic and butter, then add washed rice.

3. 3

   Simmer until dry, then shape the rice on a hot dish and mask with the brain mixture.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 234. The excerpt below is the record exactly as published.

Lamb's Brains Pilau. — Take the brains out of two or three cooked Lamb’s heads, put them in a basin and beat together with sufficient broth to make a thick cream ; put 3 pints of broth into a saucepan with five or six pieces of gum mastic and 4oz. of butter, seasoning with pepper, salt, and ground cinnamon. Put the saucepan over the fire until the liquor commences to boil, then put in 1 jib. of rice

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