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Brains and Bacon

Meats - Offal
Northumberland

Calves brains, soaked in water, boiled, wrapped in slice of bacon, baked in a dish with flour, water and sherry to make a sauce.


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Brains and bacon

Ingredients:

1 lb calves' brains
2 tablespoons sherry
4 oz back bacon
1 teaspoon Worcestershire sauce
1 oz seasoned flour
half pint stock
chopped parsley

Soak brains in salted water for 20 minutes. Remove and place in 1 ½ pints boiling salted water. Simmer for 15 minutes Drain well and wrap each brain in a slice of bacon. Secure with a wooden cocktail stick and place in a 2 ½ dish. Make a sauce by mixing seasoned flour with a Iittle stock. Heat gently in a pan adding the rest of the stock a little at a time. Stir constantly. Add the sherry and Worcestershire sauce and pour over the brains. Lover and cook at gas 4, 350F (180C) for 20 minutes. Remove from oven and decorate with chopped parsley.






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