ture into croquette shapes or flat cakes, dip in beaten egg and crumbs, and fry in either shallow or deep fat, or bake, as described under Beef or Veal Croquettes (p. 31).
Scrambled with eggs.–Cook about 1 pound of brains and cool them in the broth. Drain the brains, cut into small pieces, and brown in 2 tablespoons of fat. In the meantime beat 4 eggs with ½ cup of milk, and pour into the pan containing the browned brains. Cook slowly, stirring constantly until the mixture thickens. Do not overcook. Season to taste with salt and pepper. Serve on a hot platter. Garnish with parsley.
In salad.–Cut cooked brains into small pieces, and mix with chopped celery and salad dressing. Serve on crisp lettuce.
Select pickled or fresh tripe which has already been cooked, or simmer uncooked tripe in water for about 6 hours or until tender. If possible, let the tripe cool in the broth.
Fried.–Cut cooked tripe into pieces for serving. Before frying the tripe dip it in a thin batter. Good proportions for this batter are 1 egg, 1 cup milk, 1 cup sifted flour, and 1 teaspoon salt. Or dip tripe in egg and bread crumbs, then let the coating dry before frying the tripe. Brown the tripe in 2 to 3 tablespoons fat. Serve hot. If desired, garnish with parsley and slices of lemon.
Broiled.–Cut cooked tripe into pieces for serving. Dip the pieces in melted fat, and brown them on both sides in the broiler. Serve hot, garnished with parsley and slices of lemon if desired.
Creamed.–Cut cooked tripe into inch squares or into finger lengths, brown lightly in 1 to 2 tablespoons fat, and serve in medium white sauce, seasoned to taste.
4 cups diced cooked spleen |
1 cup water |
Select a beef spleen, or 5 or 6 pork spleens. Wash spleen and remove the thin outer skin and fat. Put spleen on to cook in water to cover and simmer until tender. Beef spleen will probably require 3 hours, and pork spleen 2 hours. If possible, let the meat cool in the broth. Cut the cooked spleen into inch cubes.
Cook the onion in the fat for a few minutes, then add the flour and stir until blended. Gradually add the spleen broth and water, stirring constantly over low heat, and cook until smooth. Season to taste with salt and pepper, and if desired add the thyme and celery seed. Lastly add the cooked spleen and heat thoroughly. Serve piping hot.
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