Fried Pork Brains
Ingredients
- 2 pound pork brains
- 1/2 cup flour
- salt
- 3 tablespoon fat
- vinegar
- salt
- pepper
Directions
- Soak the brains in cold water.
- Remove membranes.
- Simmer very gently for 15 minutes in water to which 1 teaspoon salt and 1 tablespoon of vinegar have been addedtoeach quart ’ of water.
- Drain; chill in cold water.
- Drain.
- Season, roll in flour and fry in hot fat until nicely browned on both sides—about 15 minutes.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: brain, flour, salt, fat, vinegar, pepper
Equipment: measuring cups, measuring spoons, rolling pin, strainer
See Also
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
Harvard Beets
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Side
Ingredients: butter, flour, beet, brown sugar, vinegar, salt, pepper, clove
Equipment: measuring spoons, measuring cups, pot
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
Grandma's Salad Dressing
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Ingredients: sugar, water, egg, vinegar, flour, salt, pepper, mustard
Equipment: measuring cups, measuring spoons, egg beater, double boiler
Hot Slaw
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: mustard, egg, salt, milk, sugar, vinegar, flour, butter, pepper
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove