Pig Brains

Ingredients

• break into it 5 or 6 eggs
• a spoon of lard
• season with salt
• pepper

Method

1. 1

   Pour boiling water over the brains and skin them.

2. 2

   Put them in a pan with a little water and a spoon of lard.

3. 3

   When the water has nearly boiled out, break in the eggs and fry to a light brown.

Nutrition per serving

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 13. The excerpt below is the record exactly as published.

PIG BRAINS. Pour boiling water over them and skin them. Put them in a pan with a little water and a spoon of lard. When the water has nearly boiled out break into it 5 or 6 eggs, sea- son with salt and pepper and fry to a light brown. — Mrs. D. H. Mangum. BOILED OLD HAM. Select a well-cured old ham, weighing about 8 pounds ; soak all night in water. Put it into the iboiler with enough water to cover well and add % cup of molasses and y% cup of brown sugar. Cover well and cook slowly about 4 hours. Let it get cold in the water in which it is soaked. Peel off the skin and sift over the top cracker crumbs and black pep- per and bake in a moderate oven 1 hour, basting frequently with the juice that runs out. HAM PATTIES. One cup of finely chopped cooked ham, 1 teaspoon of salt, ■/4 CUP of fine bread crumbs, *4 teaspoon of pepper, 1 table- spoon of butter, 14 CI1P °f milk. Mix the meat with the bread crumbs and seasoning ; add the butter melted. Moisten with the milk and half-fill greased muffin pans with the mix- ture. Break 1 egg carefully on the top of each, sprinkle with a little salt and pepper and cover with fine bread or cracker crumbs. Bake 8 minutes in a quick oven. Serve at once. — Mrs. C. 0. Fountain. SAUCES AND DRESSINGS FOR MEATS MINT SAUCE. One cup chopped green mint leaves, !/2 CUP vinegar, ^ cup powdered sugar. Mix 1 hour before serving. CURRANT JELLY SAUCE. Melt y% glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute. TOMATO SAUCE. Simmer % can tomatoes, 1 chopped onion, ^2 teaspoon salt, % teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes. CREAM SAUCE. One cup milk, 1 tablespoon flour, 1 tablespoon butter. Mix butter and flour together ; then add milk gradually. Put in double boiler and thicken. Stir constantly. — Mrs. J. T. Pat- terson. CUKRY SAUCE. A curry sauce is fine for disguising left-over meats, rice, etc. Make the sauce with one medium sized onion sliced and fried in two ounces of butter, to which is added a dessert spoonful of curry powder. Let it cook for two or three minutes and add a cupful of gravy, a bay leaf, a clove of garlic, and a taiblespoonful of tarragon vinegar. Cook gently for half an hour and strain. APPLE SAUCE. Cut out the stem and a little fruit around it, like a cork, from as many apples as there will be persons to serve. Re- move the core, and scoop out the inside, leaving a bright red shell, in which to put apple sauce. Replace the top and chill 32 SAUCES AND DRESSINGS FOR MEATS the fruit before serving with a course of roast pork or duck. Glossy red apples add to the effect of this dish upon the eye. GREEN PICKLE GELATINE. To be used as a relish with cold meats : 4 green peppers (sweet), 1 small cabbage, 3 stalks celery, 2 cups vinegar, 2 tablespoons sugar, salt and pepper to taste, 1 box gelatine. Chop all fine in meat chopper, dissolve gelatine in cold water, add vinegar heated ; mix all ingredients and set to cool. — Mrs. W. B. Parham. FROZEN CRANBERRIES. Boil two quarts of cranberries until soft, strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffly beaten whites of four eggs, and freeze. MUSHROOM SATTCE. One tablespoon each butter and flour, y2 cup of cream, l/o can of mushrooms, % cupful mushroom liquor, salt and pep- per to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should be cooked only long enough to be heated through. The sauce should be served at once. TOMATO SAUCE. Cook % can of tomatoes fifteen minutes. Put through a coarse strainer and add three tablespoons each of butter and flour which have been rubbed to a smooth paste. Cook until thick. Season with salt

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