Rinderbragen

Ingredients

• Soak an ox brain in water containing vinegar or lemon juice, i teaspoonful to half a pint.
• Then boil for 12 minutes in another lot of water, with lemon juice and salt and place on a sieve to drain.
• Salt
• Roll in flour
• and bread crumbs
• fry in butter.

Method

1. 1

   Soak an ox brain in water containing vinegar or lemon juice, then boil for 12 minutes in another lot of water, with lemon juice and salt and place on a sieve to drain.

2. 2

   Cut into four slices, roll in flour, egg, and bread crumbs, and fry in butter.

3. 3

   Garnish with Sardellen, slices of lemon and parsley.

4. 4

   Madeira Sauce may be served with the brains.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 42. The excerpt below is the record exactly as published.

Rinderbragen. (Ox Brains.) Time of Preparation : i hour. Soak an ox brain in water containing vinegar or lemon juice, i teaspoonful to half a pint. Then boil For 4 Persons. 90 Rindfleisch. for 12 minutes in another lot of water, with lemon juice and salt and place on a sieve to drain. Cut into four slices, roll in flour, t^^% and bread* crumbs, and fry in butter.

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