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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another recipe from our family cookbook. While soaking the brains make sure you change the water frequently to keep the water cold. Ingredients:
2 seal brains |
1 tablespoon salt |
1 tablespoon vinegar |
water, to cover |
2 tablespoons butter |
1 tablespoon flour |
1 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dry breadcrumbs |
2 tablespoons cheese, grated |
1 tablespoon butter |
4 slices toast, hot and buttered |
Directions:
1. Wash the brains thoroughly in salt water, removing loose skin and any blood.
2. Soak the brains in fresh cold water for 1 hour.
3. Place the brains in a saucepan and cover with water mixed with 1 tbsp salt and 1 tbsp vinegar. Bring to a boil and boil slowly for 15 minutes. Drain and pat dry with a clean cloth.
4. Cut the brains into bite size pieces.
5. Make a sauce of 2 tbsp butter melted in a saucepan. Add the flour and blend well, then add 1 cup of milk, cooking slowly and stirring until sauce is thickened. Add salt and pepper and half of the grated cheese. Continue stirring until smooth.
6. Add the pieces of brain to the sauce, stirring lightly then pour into a casserole dish.
7. Sprinkle the top of the mixture with the bread crumbs and remainder of shredded cheese. Dot with pieces of butter.
8. Place casserole in a 400 degree Fahrenheit oven and brown quickly.
9. Serve on hot buttered toast.
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