Sheep’s Brains Roasted

Ingredients

• about a pint of water
• a tablespoonful of vinegar
• a clove of garlic
• a bayleaf
• thyme
• half a teaspoonful of sugar
• pepper and salt
• yolk of egg
• fine bread-crumbs
• a small slice of bacon

Method

1. 1

   Soak brains in cold salted water, remove skin, simmer in seasoned water.

2. 2

   Drain, dry, cut in half, brush with egg, roll in bread-crumbs, place on bacon in a baking dish, bake for half an hour, baste occasionally, serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Sheep’s Brains Roasted. Prepare the brains by soaking in cold water with a little salt for half an hour, remove the caul or skin which envelops them very gently, leave them in fresh water a little longer ; they should be simmered in about a pint of water, seasoned with a tablespoonful of vinegar, a clove of garlic, bayleaf, thyme and half a teaspoonful of sugar, pepper and salt. When the brains are done drain and dry them, cut each one in half lengthways, brush over with yolk of egg and roll them in fine bread-crumbs seasoned with minced parsley, then sprinkle them with clarified butter and bread-crumbs again. Put each piece of brain on a small slice of bacon, place them in a baking-dish and set them in a well- heated oven for about half an hour, basting oc- casionally. When nicely browned lay the slices of bacon on toast, put the brains on the top of the bacon and serve with tomato sauce in a tureen. This is a very tasty and economical dish, as brains are very cheap. Sheep’s Head au Gratin. Remove the brains and put the head in water, having blanched it previously ; bring it slowly to the boil, throw away the water, and again cover the head with fresh water ; then add a faggot of herbs, TEMPTING DISHES. an onion, carrot, celery, one or two each of cloves, all- spice, and peppercorns, and any trimmings of bacon, and let it simmer very gently for two hours, when it should be done enough for the bones to slip out easily, take it up, remove the bones, and skin the tongue. Place the head on a greased baking-tin with the tongue upright in the centre ; sprinkle with chopped parsley, pepper and salt, and a very little scraped onion and shalot ; cover thickly with bread-crumbs, putting pieces of butter here and there, pour very little of the broth round, and bake till the crumbs are quite brown. Meanwhile, wash and skin the brains, boil them quickly in a little broth, drain and cut each piece in two, flour them, egg and crumb, and fry in hot fat. Make a sauce by slicing an onion into a stewpan with a piece of butter ; fry till brown ; mix in a spoonful of flour, add a cupful of the broth and one of brown gravy ; stir till it boils, add a tablespoonful of sharp sauce, strain, and mix in a tablespoonful of chopped parsley, pour round the head and garnish with fried brains. Tomato Curry. Bake some large tomatoes and pass them through a sieve ; add a tablespoonful of finely minced onions, a pinch of garlic, and some good curry powder ; add enough stock or water to moisten the whole. As the water or stock reduces, add more til] the whole is ivell cooked, when remove and serve very hot. It is not necessary to serve rice with it. Tongue Pie. Take equal parts of cold tongue and cold poultry. Line an earthenware baking-dish with good pie- 30 TEMPTING DISHES. crust, put the two meats into it in layers, seasoning each layer lightly with salt and pepper ; when the dish is full add sufficient cold gravy of any kind to moisten the meat ; put an upper crust on it ; cut a few slits in the upper crust to allow the steam to escape, and brush it over with melted butter. Bake in a moderate oven for an hour and serve either hot or cold. Milanese Timbale. Cook some macaroni in good beef gravy, drain it in a colander, place it in a warmed dish, and mix with some grated Gruyere cheese. Prepare a sauce with a few tomatoes, in which mix two or three mushrooms, forcemeat balls, and shelled shrimps. Make a light dough, line the bottom and sides of a round mould after greasing it with fresh butter, then put in a layer of macaroni, a layer of the prepared sauce, and so on till the mould is full. Pour a little beef gravy on the whole, and place the mould long enough in the oven to bake the paste ; turn it out of the mould and serve either with tomato or brown sauce round it. Tripe a la Francaise. Take a pound of fresh tripe, cut it into pieces about two inches square, put them into a stewpan with enough good veal broth or light stock to cover them, and let them simmer gently from four to four and a half hours, or until the tripe is perfectly tender. Put into another stewpan two or three button mushrooms chopped, a little chopped parsley, a small onion minced, part of a bayleaf

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