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Classic
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page 118
BRAIN CUTLETS.
Well wash the brains and soak them in cold water till white. Parboil them till
tender in a small sauce-pan for about a quarter of an hour; then thoroughly
drain them, and place them on a board. Divide them into small pieces with a
knife. Dip each piece into flour, and then roll them in egg and bread-crumbs,
and fry them in butter or well-clarified dripping. Serve very hot with gravy.
Another way of doing brains is to prepare them as above, and then stew them
gently in rich stock, like stewed sweetbreads. They are also nice plainly
boiled, and served with parsley and butter sauce.
CALF'S HEAD BOILED.
Put the head into boiling water and let it remain about five minutes; take it
out, hold it by the ear, and with the back of the knife scrape off the hair,
(should it not come off easily, dip the head again in boiling water). When
perfectly clean, take the eyes out, cut off the ears, and remove the brain,
which soak for an hour in warm water. Put the head to soak in hot water a few
minutes to make it look white, and then have ready a stew-pan, into which lay
the head; cover it with cold water, and bring it gradually to boil. Remove the
scum, and add a little salt, which increases it and causes it to rise to the
top. Simmer it very gently from two and a half to three hours, or until the
bones will slip out easily, and when nearly done, boil the brains fifteen or
twenty minutes; skin and chop them, (not too finely), and add a tablespoonful of
minced parsley which has been previously scalded; also a pinch of pepper, salt;
then stir into this four tablespoonfuls of melted butter, set it on the back of
the range to keep it hot. When the head is done, take it up, and drain very dry.
Score the top and rub it over with melted butter; dredge it with flour, and set
it in the oven to brown.
When you serve the head, have it accompanied with a gravy boat of melted butter
and minced parsley.
CALF'S LIVER AND BACON.
Slice the liver a quarter of an inch thick; pour hot water over it, and let it
remain for a few minutes to clear it from blood; then dry it in a cloth. Take a
pound of bacon, or as much as you require, and cut the same number of thin
slices as you have of liver; fry the bacon to a nice crisp; take it out and keep
it hot; then fry the liver in the same pan, having first seasoned it with pepper
and salt and dredged in a little flour; lay it in the hot bacon fat and fry it a
nice brown. Serve it with a slice of bacon on the top of each slice of liver.
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