Brain Cakes

Ingredients

• 5 oz calf or sheep's brains
• 3 oz flour
• ½ oz butter
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 teaspoon chopped parsley
• ¼ teaspoon nutmeg
• 2 sage leaves
• 3 eggs
• 3 oz bread crumbs

Directions

1. Wash the brains in cold water to remove impurities. Place them in a stewpan, cover with cold water, add ¼ teaspoon salt and 2 sage leaves.

2. Bring to a boil, skim well, and reduce heat to simmer for 10 minutes.

3. Remove the brains to a plate and let cool, then cut into small pieces.

4. Chop the parsley finely, about ½ teaspoon.

5. Rub bread through a sieve to obtain about 3 oz of bread crumbs.

6. Melt ½ oz butter in a stewpan, stir in 1 oz flour, and add ⅓ cup cold water and ½ teaspoon chopped parsley. Cook until it boils and thickens.

7. Stir in 2 oz bread crumbs and the chopped brains. Grate in ¼ teaspoon nutmeg, add pepper and salt to taste, and mix well.