Mode. — Wash tbe sweetbreads well, cut away all the
fat and gristle, put them to soak for one hour in hot salt
water, changing the water every quarter of an hour, until
they are nearly as white as brains, cut them into eight
pieces, dredge a little flour on them, dip in the egg (well
beaten), then in breadcrumbs, fry a nice golden colour in
clarified dripping.
138_PEIOASSEED BEAINS.
Brains Pepper and salt
J pt. milk 1 egg
1 onion Parsley
Butter and flour.
Mode. — Boil the brains in milk with the onion ; when
cooked take them out, cut up the brains each into flour,
put them back into the milk with a little water (not the
onion), beat up the egg, add to the brains with a little
flour, pepper, salt and chopped parsley, and stir until it
thickens, then serve.
139-BEAINS IN TOETUEE.
Brains 2 eggs
2 lemons (juice) Pepper and salt.
Mode. — Boil the brains in half a pint of water with a
little salt, strain and cut up the brains (not too small),
beat up the eggs, mix in with lemon juice and a little of
the water in which the brains has been boiled. Be sure
you put the eggs in the lemon and stir the one way or it
will curdle ; then put it on with the brains to boil, stirring
all the time ; when it boils it is ready for use.
Mutton Entries.
140— BEAIN OMELETTE,
Brains Pepper and salt
6 eggs Chopped up parsley
1 oz. butter✪ Brain Omelette.
Mode. — Beat up the eggs lightly, omitting the whites
of three, add pepper and salt, and half of the butter in
small pieces, cut up the brains (which have been previously
boiled) in small pieces ; mix the whites of three eggs
beaten to a stiff froth with the other ingredients,, which
you have kept well beaten, stir in the brains ; put the rest
of the butter into the pan, and when it bubbles pour in
the omelet ; keep the whole stirred one way until it begins
to thicken, loosen the edges round the pan, turn it half
over. When nice and brown it is ready for use.
Omelettes must be served straight from the pan and
on a very hot dish ; they should not be made until quite
ready for them.
141— STEWED SHEEP'S HEAD AND BRAIN
SAUCE.
1 sheep's head A little parsley
1 onion Pepper and salt.
Mode. — Wash the head well and put it on to boil in
sufficient water to cover, with salt and pepper to taste ;
allow it to boil for one and a-half hours, or until the meat
leaves the bones easily ; cut up the onion in slices and
stew in a little milk ; when the onions are cooked, cut the
brains into small pieces and put in the milk and thicken ;
pour this over the sheep's head and serve. The liquor
that the head has been boiled in will do for soup the next
day, if not wanted at once.
142— FRICASSEED SHEEP'S HEAD.
1 sheep's head Milk
2 onions Butter
Parsley 1 egg.
Mutton Entrees.
Mode. — Boil the head as in the previous recipe, onlj
boil the onion with it ; when cooked sufficiently to take
the meat off the bones, cut in pieces about two inches long*
and half an inch thick, also the brains and the tongue ;
put all on again in sufficient milk to cover it, pepper and
salt to taste ; beat up the egg well, and when the milk is
boiling add the eggs and parsley and a little flour to
thicken. Do not allow this to boil long, only sufficient
time to boil the milk.
143— BEAIZED SHEEP'S HEAD.
1 head Breadcrumbs
1 onion Butter
Pepper and salt. ✪ Breadcrumbs
Page 27 · 2 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Wash the sweetbreads well, cut away all the fat and gristle, put them to soak for one hour in hot salt water, changing the water every quarter of an hour, until they are nearly as white as brains, cut them into eight pieces, dredge a little flour on them, dip in the egg (well beaten), then in breadcrumbs, fry a nice golden colour in clarified dripping.
138—PEPPERED BRAINS.
Brains Pepper and salt
J pt. milk 1 egg
1 onion Parsley Butter and flour.
Mode. — Boil the brains in milk with the onion ; when cooked take them out, cut up the brains each into flour, put them back into the milk with a little water (not the onion), beat up the egg, add to the brains with a little flour, pepper, salt and chopped parsley, and stir until it thickens, then serve.
139—BRAINS IN TORTUE.
Brains 2 eggs
2 lemons (juice) Pepper and salt.
Mode. — Boil the brains in half a pint of water with a little salt, strain and cut up the brains (not too small), beat up the eggs, mix in with lemon juice and a little of the water in which the brains has been boiled. Be sure you put the eggs in the lemon and stir the one way or it will curdle ; then put it on with the brains to boil, stirring all the time ; when it boils it is ready for use.
Mutton Entries.
140—BRAIN OMELETTE.
Brains Pepper and salt
6 eggs Chopped up parsley
1 oz. butter.
Mode. — Beat up the eggs lightly, omitting the whites of three, add pepper and salt, and half of the butter in small pieces, cut up the brains (which have been previously boiled) in small pieces ; mix the whites of three eggs beaten to a stiff froth with the other ingredients, which you have kept well beaten, stir in the brains ; put the rest of the butter into the pan, and when it bubbles pour in the omelet ; keep the whole stirred one way until it begins to thicken, loosen the edges round the pan, turn it half over. When nice and brown it is ready for use.
Omelettes must be served straight from the pan and on a very hot dish ; they should not be made until quite ready for them.
141— STEWED SHEEP'S HEAD AND BRAIN SAUCE.
1 sheep's head A little parsley
1 onion Pepper and salt.
Mode. — Wash the head well and put it on to boil in sufficient water to cover, with salt and pepper to taste ; allow it to boil for one and a-half hours, or until the meat leaves the bones easily ; cut up the onion in slices and stew in a little milk ; when the onions are cooked, cut the brains into small pieces and put in the milk and thicken ; pour this over the sheep's head and serve. The liquor that the head has been boiled in will do for soup the next day, if not wanted at once.
142—FRICASSEED SHEEP'S HEAD.
1 sheep's head Milk
2 onions Butter Parsley 1 egg.
Mutton Entrees.
Mode. — Boil the head as in the previous recipe, only boil the onion with it ; when cooked sufficiently to take the meat off the bones, cut in pieces about two inches long and half an inch thick, also the brains and the tongue ; put all on again in sufficient milk to cover it, pepper and salt to taste ; beat up the egg well, and when the milk is boiling add the eggs and parsley and a little flour to thicken. Do not allow this to boil long, only sufficient time to boil the milk.
143—BRAIZED SHEEP'S HEAD. 1 head Breadcrumbs 1 onion Butter Pepper and salt.
Records on this page
Brain OmeletteBreadcrumbs