What's on the Menu?!: Brain Force-Meat Balls*

Smiley's Cookbook (1895)

Brain Force-Meat Balls*

Miss Parloa's Kitchen Companion (1887)
Maria Parloa

Brains

Cold water

1 level tsp salt

¼ tsp pepper

¼ tsp powdered thyme

1 tsp chopped parsley

1 tsp lemon juice

1 egg well-beaten

1 cupful cracker crumbs

2 tbs melted butter

Salt and pepper

Soak the brains in a bowl of cold water for an hour or more; then remove the thin covering, which is filled with small blood-vessels. Rinse the brains thoroughly in a bowl of cold water. Tie them loosely in a piece of cheese-cloth, and, putting them in a stew-pan with boiling water enough to cover them, let them boil for twenty minutes. On taking them from the water let them cool in the cloth; and when they become cold, mash them smooth with a spoon. Add to them one level teaspoonful of salt, one-fourth of a teaspoonful of pepper, one-fourth of a teaspoonful of powdered thyme, one teaspoonful of chopped parsley, one of lemon juice, one well-beaten egg, half a cupful of cracker crumbs, and two tablespoonfuls of melted butter. Mix these ingredients thoroughly, and let them stand for half an hour. At the end of that time form the mixture into small balls, and roll these in beaten egg and then in bread crumbs. Place the balls in a frying-basket, and cook them in fat for one minute and a half. These are nice to serve as a garnish of any of the various preparations of a calf's head; or, served with tomato, bisque, or Béchamel sauce, they make a good entree. The brains may be placed in two separate pieces of cheese-cloth, and boiled and cooled as just directed, then seasoned highly with salt and pepper, rolled in beaten egg and then in bread crumbs, and fried in fat. Served with a sauce, they make an excellent entree.

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

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