COOKING BRAINS.

Waikato Times, Volume 103, Issue 17411, 25 May 1928, Page 5

COOKING BRAINS.

VARIOUS WAYS. Brains in Cups. —Take 6 set? of sheeps’ brains, wash well in salt and water, place in enamel saucepan, boil hard for 20 minutes. Take off the fire, plunge into cold water, remove all the skins from the brains, place back in the saucepan; take a piece of butter half the size of an egg, pepper and salt to taste; now beat the brains to a pulp, stand near the fire to keep hot. Now take from a pipe loaf 6 slices of bread liin thick; press each slice with a sharp cutter to remove, crust; now scoop out the centre of each slice to form a cup. Put some nice clear dripping in a frying-pan, and place on the fire until blue smoke starts to rise. Have ready some, cow's milk in a dish. Plunge each bread cup as quickly as possible into the boiling fat, fry a golden brokn on both sides, drain on paper; till each cup with the mashed brains, sprinkle a little finely chopped parsley on each cup, and serve very hot.

Brains on Buttered Joast Take 6 sets of sheep’s brains cooked in the. same, way as for cups. Make 4 rounds of buttered toast, place the brains on each round of toast and serve hot, sprinkling a little chopped parslev on top.

Brains and Bacon with Mashed Potatoes. —Take 1 set of ox brains (for preference), clean well with salt and water, place in enamel saucepan, and boil for half an hour. When cooked plunge into cold water and remove all skins. Set aside l’or the morning. Boil about 3 fair-sized potatoes, and when cooked mash with a piece of butter and some cow’s milk. Place on the centre of a small dish and put in the oven to keep hot. Fry G nice rashers of bacon, drain on paper, and place round the mashed potatoes. Gut the ox brain into six slices. Have ready one egg, beat well, draw the brains through egg and breadcrumbs, and fry a golden brown. Place a slice on each rasher'of bacon and serve very hot. Braised Beef and Macaroni. —Remove the undercut from a sirloin, trim off the fat and lard it with fat bacon. Place two slices of fat bacon in a pan, aand on these lay the fillet. Gut up a couple of carrots and an onion, lay around Ihe meat, and add a bunch of sweet herbs, 2 cloves, and 4 whole peppers. Add 1 pint of good stock or water, cover the saucepan, and let the meat cook slowly until it is tender. Place the beef on a dish and strain the sauce, and then arrange around the beef. Garnish with sprigs of parsley Jmd. four heaps of boiled peas. 1