What's on the Menu?!: Croquettes of Calves' Brains

 

 Smiley's Cookbook (1895)

Croquettes of Calves' Brains.*

The Chicago Herald Cooking School (1883)
Jessup Whitehead

1 set of brains—about ½ pound.

1 cupful, loose measure, of bread crumbs.

1 ounce of butter.

½ an egg—or the yolk.

1 tablespoonful of chopped parsley.

1 teaapoouf ul of mixed salt and pepper.

Little lemon juice, or tablespoonful of vinegar.

Slight grating of nutmeg.

Simmer the brains in salted water for about twenty minutes, then put them in cold water and peel off the dark outside, cut them up and mash with the bread crumbs and all the other ingredients. Make up in shapes with flour on the hands. Long rolled shapes like link sausages, with the ends cut off square, are best. These, if well coated with flour, can be fried in the wire basket in hot lard, of a nice yellow color, or may be rolled first in beaten egg and then in cracker meal and fried. Let them get well done. Serve with cream sauce, or with green peas dressed with butter.

*Eating the brains of cows infected with “mad cow disease” can cause Creutzfeldt-Jakob disease.

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