To Fry Hog Brains (Alternative)

Ingredients

• Take 1 pound of brains
• 1 tablespoon of salt

Method

1. 1

   Soak brains in cold water with salt for 1 hour, then skin, roll in meal with pepper and salt, and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.

1 tablespoon of salt. They require about 3 hours to cook. Spare-Bib. Wash meat and sprinkle on pepper and salt, then put in roast- ing pan; pour in 1 pint of cold water. Baste frequently. Cook un- til done. Baked Spare-Bib. Take 3 pounds of sparerib, wash it and dust with pepper and salt. Put in roasting pan with 1 pint of cold water, baste frequently. It requires about 1 hour and 15 minutes to cook. Half an hour be- fore it is done put in about 5 Irish potatoes cut in thick slices and brown in the gravy. Serve around the meat or in separate dish. Boiled Spare-Bib. Wash rib, dust with pepper and salt; put in kettle and cover with cold water; have on close-fitting top. Fifteen minutes before it is done drop in some dumplings with a spoon and boil rapidly. Prepare dumplings according to the recipe for boiled backbone. Spare-Bib Pie. Boil 2 pounds of sparerib until done; remove bones and dice the meat. Add 1 tablespoon butter, pepper and salt, put in a raw paste, have top on pastry. Cook a chestnut brown. Pickle for Pork. Four gallons of water, 1% pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter ; boil and skim. When cold pour over pork. Pickled Piffs Feet. After cooking feet done place in a jar, cover well with vinegar and tie up securely; put a plate on top to weight them and keep KENTUCKY BECEIPT BOOK. 73 down in vinegar ; they can then be dipped in batter and fried. Will keep a long while. Pigs Feet — Cream Dressing. When done remove largest bones; put in saucepan whole and add 1 pint of cream or milk, 1 dessertspoon of flour and 1 table- spoon of butter well blended, salt and pepper. After this comes to a good boil serve. To Pry Pigs Peet. When done remove large bones, press feet closely in a crock, making as compact as if in a mold ; when cold cut in slices and fry in batter made with % pint of flour, 1 egg beaten light, 1 teaspoon of salt, 1 teaspoon of lard, % teacup of buttermilk with a pinch of soda ; add milk until of right consistency ; dip feet in batter, fry a chestnut brown. To Fry Hog Brains. Take 1 pound of brains

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