Sheep's Brain

Ingredients

• two sprigs of parsley
• four ounces of salt pork cut in dice
• two ounces of lard
• three sprigs of parsley
• two tablespoonfuls of flour
• a tablespoonful of vinegar
• a clove of garlic
• a piece of butter the size of two walnuts
• a pint of broth
• a tablespoonful of flour
• a teaspoonful of chopped parsley
• one clove
• two green onions
• two walnuts
• four onions
• one carrot
• three mushrooms cut in slices
• two yolks of eggs well beaten
• butter the size of two walnuts
• salt
• white pepper
• parsley
• thyme
• clove
• nutmeg
• pepper
• vinegar

Directions

1. Prepare, cook, and serve as calf's brain.

2. _Broiled._--Throw them in boiling water for ten minutes, clean and scrape off the hair and take out the large bone. Put in a saucepan a bay-leaf, one clove, a tablespoonful of vinegar, a clove of garlic, two sprigs of parsley, two green onions, salt, pepper, a piece of butter the size of two walnuts, half a pint of broth, then a dozen feet on the whole; set on a slow fire, simmer one hour, stir now and then, take from the fire and let cool. Then dip each foot in beaten egg, and roll it in bread-crumbs; place them on a gridiron; turn over to broil both sides properly, and serve them with the sauce in which they have been cooked, after having strained it. They may also be served on a _piquante_, _poivrade_, _ravigote_, or _Robert_ sauce.

3. _In Poulette._--Prepare and clean them as directed above. Put in a saucepan four ounces of salt pork cut in dice, two ounces of lard, salt, and white pepper; when warm, add three sprigs of parsley, two of thyme, a bay-leaf, one clove, four onions, and one carrot, cut in slices, a quarter of a lemon, also cut in slices, free from rind and seed, two tablespoonfuls of flour; this last must be added by sprinkling it little by little, stirring the while with a wooden spoon; five minutes after, place the feet in, cover the whole with warm water, and let simmer gently for five or six hours. After that time see if the meat can be easily detached from the bones, and if so, they are cooked; if not, leave them a little longer, and take from the fire as soon as it is easily detached, but do not detach it. Put in a stewpan a piece of butter the size of two walnuts; when melted, sprinkle in it a tablespoonful of flour, stir with a wooden spoon, then put the feet in, add a teaspoonful of chopped parsley and green onions, a little piece of nutmeg, salt, pepper, and two or three mushrooms cut in slices or pieces; wet with broth; simmer half an hour, take from the fire, and throw away the piece of nutmeg; mix with the whole two yolks of eggs well beaten and a tablespoonful of vinegar, and serve.

Nutrition, whole recipe (rough)

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Carrot	1 medium (61g)	25
Mushroom	1/2 cup sliced (35g)	15
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.