Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Then remove the paste from the cover, put in potato balls that have been fried in hot fat, and send to the table in the casserole. Fried brains for garnishing Soak the brains in cold water for an hour, cover with fresh, cold water and bring to a boil. Cook for three minutes; drain, and set in a cold place for an hour. Cut in thick slices, sprinkle with salt and white pepper; dip in beaten egg, roll in cracker dust and set in a cold place long enough for the coating to stiffen. Fry in deep cottolene or other fat. Scallop of calf’s brain Soak brains in cold water for an hour, then boil for ten minutes. Drop into iced water, and when very cold cut into tiny dice. Butter a pudding dish, put in a layer of the brains, sprinkle with pepper, bits of butter and a few drops of onion juice; then put in a thin layer of minced ham. Add more brains, and proceed in this way until the dish is full. Sprinkle the top with buttered crumbs, pour a cupful of veal stock over all, and bake for twenty minutes. Brain croquettes for garnishing Prepare the brains as in the preceding recipe, chop and add to them butter, salt and pepper to taste. Into each cupful of the mixture stir a tablespoonful of crumbs and moisten all with cream. Heat in a double boiler, and when the boiling point is reached whip in slowly a beaten egg, and remove the mixture from the fire. Turn upon a dish to cool and stiffen before forming into small croquettes. Crumb these and set on the ice for two hours. Fry in deep, boiling cottolene or other fat. Any dish of liver or calf’s head—in fact of veal in any form—is made elegant by a garnish of brains, fried as croquettes, or in slices. MUTTON Roast leg of mutton with sorrel sauce Wipe a leg of young mutton with a damp cloth, then with a dry. Put into a covered roaster, dash a cupful of boiling water over