Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Brains and bacon
1 lb (430 gm) calves' brains
2 tablespoons (30 ml) sherry
4 oz (100 gm) back bacon
1 teaspoon (5 ml) Worcestershire sauce
1 oz (12 gm) seasoned flour
half pint (300 ml) stock
chopped parsley for decoration

Soak brains in salted water for 20 minutes. Remove and place in 1 and half pints (900 ml) boiling water to which you have added a pinch of salt. Reduce heat and 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 and half pint square casserole dish. Make a thickened 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 mark 4, 350F (180C) for 20 minutes. Remove from oven and decorate with chopped parsley.

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