The 1901 Cookbook Archive
No. 746 — Fried Brains
English historical translation of Molokhovets recipe No. 746 from the 1901 Russian cookbook, retaining original methods and measures.
Take brains from one ox head or two calf heads and soak in cold water until completely free of blood. Remove the membranes.
Lower into 2½ glasses of boiling water with ten whole black peppercorns, one bay leaf, one spoonful of vinegar and one teaspoon of salt. Boil for about ten minutes until cooked.
Lift out with a perforated spoon, cool and slice. Dip in egg, coat with rusk crumbs and fry in butter on both sides.
To provide
Brains, vinegar and salt 10 black peppercorns 1 bay leaf | 1 egg and 3–4 rusks ¼ Russian pound of butter |
Historical editorial note: The historical cooking time for brains does not establish modern safe handling or cooking requirements for animal offal.
Original source: Read Russian recipe No. 746. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.