Cassell's dictionary of cookery

brains in cold salted water for an hour. Remove 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 or 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 breadcrumbs. Distribute the minced brains and the gravy amongst them, and cover all with a layer of crumbs. Brown the surface in a quick oven or before the fire, and serve very hot. This favourite mode of cookery may be advantageously applied to cold meat, vegetables, mushrooms, fish, and shell-fish. Time to bake the scalloped brains, fifteen to twenty minutes. Probable cost. Is. 8d. Sufficient, one set of brains for two scallop-shells. Sheep's Brains, Stewed (a good breakfast or side-dish). — Take four or six fresh brains, soak them in salt and water for an hour, remove the skin, pick off the fibres, and put them into boiling water into which was put when cold a dessert-spoonful of salt and a table-spoonful of vinegar. Let the brains boil quickly for ten minutes. Take them up without breaking them, and put them into cold water. Take as many thin sHces of bacon as there are brains. Put them into a saucepan. Lay the brains upon them, pour over them as much stock or broth as will cover them, and add a bunch of parsley, a sprig of thyme, three young onions, two cloves, an inch or two of thin lemon-rind, and a little salt and cayenne. Cover the saucepan closely, and let its contents simmer gently until done enough. Put the pieces of bacon on a dish, and lay the brains upon them. Strain the liquor, thicken it with flour and butter, stir a table-spoonful of lemon-juice into it, and pour it over the meat. Garnish with sippets, and serve very hot. If liked, a tea-spoonful of anchovy essence and a glassful of claret may be added to the sauce. Time to boil the brains the second time, half an hour. Probable cost, 2s. Sufficient for six or seven persons. Sheep's Feet {see Sheep's Trotters). Sheep's Harslet, Hashed. — Take the liver, heart, and lights of a sheep, and wash them well in several waters. Boil them gently till tender in salted water, carefully removing the scum as it rises. Mince them finely, season with pepper and salt, and add a seasoning of powdered herbs, if hked. Moisten the mince with stock, thicken with brown thickening, and stir it over the fire till it is quite hot. Serve on a hot dish, and send potatoes and boiled carrots to table with it. A few pickles may be served with it, if desired. Time to stew the meat, about three-quarters of an hour. Probable cost, variable, but inexpensive. Sufficient for four or five persons.