Creamed Mock Sweetbreads
A few sprigs of parsley
3 fresh calves brains
2 cups of white sauce
1 onion
1 blade of mace
2 teaspoons salt
Toast 1 blade mace with 2 teaspoons of salt in water .Choose the fresh brains, remove all the arteries, veins and nerves from the brains. Soak the organ meat in cold water for no less than three hours, changing water often. The water must be salty and seriously salty. Take no less than 2 tablespoons of salt for a pint of water.
Drain the brains of the calf and cook for thirty minutes in boiling strongly salted water, to which has been added the sliced onion, mace, and parsley. Drain the boiled brains on the linen cloth. Divide each lobe of the brain in 2 pieces. Have white sauce prepared in the double boiler, and pour it over the brains. When heated through, serve this on. The brains are usually garnished with finely chopped fresh parsley. See the nice toast with some butter at the side of this dish.
The brains were not a standard treat of the american family, but this recipe is the grand classics of the grand american cuisine- THE REAL AMERICANA.
THE BRAINS, MOCK SWEETBREADS- TRADITIONAL AMERICAN DISH FOR THE AUTUMN TIME - ESPECIALLY OCTOBER- NOVEMBER.
THIS HISTORICAL RECIPE WHICH DATES 1800DS. THIS CASSEROLE WAS CONSIDERED AS ALLOWED TO THE LITTLE CHILDREN AND TODDLERS.