Sheep's Brains, Scalloped

Ingredients

• Soak the brains in cold salted water for an hour
• a few parsley leaves
• Dissolve a slice of fresh butter
• cover them with a layer of breadcrumbs

Method

1. 1

   Soak brains, remove skin, and boil in vinegar and salt for 10 minutes.

2. 2

   Cool, cut into pieces, and mix with minced onion, parsley, vinegar, anchovy essence, pepper, and salt.

3. 3

   Cook in butter, then fill scallop shells with mixture, cover with breadcrumbs, and brown in the oven for 15-20 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1764. The excerpt below is the record exactly as published.

Sheep's Brains, Scalloped.— Soak the brains in cold salted water for an hour. Re- move the skin, and pick away the fibres. Put them into boiling water in which vinegar and salt have been mixed, and let them boil quickly for ten minutes. Throw them into cold water for a few minutes, and drain them. Cut them into small pieces, and mix with them an onion er shallot finely minced, a few parsley leaves scalded and chopped small, a few drops of vinegar and anchovy essence, and a little pepper and salt. Dissolve a slice of fresh butter in a saucepan, throw in the brains, and shake the saucepan over the fire until they are done enough without being browned. Cleanse the scallop-shells, or small scallop-dishes which serve the same purpose, butter the inside rather thickly, and cover them with a layer of bread- crumbs

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