Scrambled Eggs with Calves' Brains

Ingredients

• a pair of calves' brains
• three or four eggs
• a tablespoonful of butter
• one half teaspoonful of salt
• one quarter teaspoonful of pepper

Method

1. 1

   Scald the brains in hot water for 6-8 minutes, trim and cut into half-inch dice.

2. 2

   In a sauté pan, melt butter, add brains and cook until white.

3. 3

   Add beaten eggs and stir with a fork until cooked.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH CALVES' BRAINS To a pair of calves' Ijrains use three or foiar eggs. Scald the brains by letting tlieni lie in scalding water six or eight minutes. Trim them and cut them into half-inch dice. Put tliem in a saute-pan with a tablespoonful of butter and cook them until they look white, then add the beaten eggs and stir them all together, using a fork, until the eggs are cooked. Add one half teaspoonful of salt and one quarter teaspoouful of pepper

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