Brain Cakes
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- brains
- a little good veal gravy
- egg yolk
- bread-crumbs
- salt
- pounded spices
- fine herbs
Instructions
- Boil the brains in good veal gravy very gently for ten minutes.
- Drain them on a sieve and allow to cool completely.
- Once cold, cut the brains into thick dice.
- Dip each piece into beaten egg yolk.
- Coat thoroughly with fine bread-crumbs mixed with salt, pounded spices, and minced herbs.
- Fry the coated pieces until they are a light brown colour.
- Drain and dry them well.
- Drop them into the soup or hash after it is dished.