Home › The Principles of Cookery › Sheep's Brains, Scalloped

Sheep's Brains, Scalloped

Soak the brains in cold salted water for an hour. Remove the skin, and pick away the fibres. Put the brains 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 will serve the same purpose, butter the insides rather thickly, and cover them with a layer of bread-crumbs. 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, 1s. 8d. Sufficient, one set of brains for two scallop-shells.