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Sauted Brains
From Lessons in cooking through preparation of meals, 1912
Serves 2
Brains cook very easily and quickly.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 144. The excerpt below is the record exactly as published.
SAUTED BRAINS RICE SOUFFLE BREAD AND BUTTER PLUM JELLY TEA Sauted Brains Wash a calf's brain well, removing all connecting tissue and all clotted blood. If necessary, soak 3^ h or more in cold water. Cut into slices j4 inch thick, dip in crumbs, then in egg, then crumbs, and saute in 2 T butter
Cook this with the app: pantry check, scaling, and the assistant.