Wednesday, August 24, 2011


makes four servings

4-6 sets lamb's or calf's brains
1 small onion, halved (optional)
1 tablespoon vinegar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
1 egg, beaten with 1 tablespoon water
dry breadcrumbs
oil for frying
4 oz bacon rashers, rind removed

Remove skin from brains under running cold water. Place in a saucepan and cover with cold water. Add onion, if used, vinegar and 1 teaspoon salt and bring to simmering point. Allow to simmer gently for 20 minutes. Lift brains out, drain and allow to cool. Slice brains and pat dry. Mix flour with salt and pepper and coat each piece of brain. Dip in egg and coat with breadcrumbs, pressing them on firmly. Place enough oil in a frying pan to cover base about 1/4-inch in depth. Heat and fry brains until golden on all sides. Cut bacon slices in half, roll and place on skewers. Grill until cooked. Place brains on a heated serving platter and garnish with bacon rolls.

bacon recipe courtesy of:

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