Page:Mrs Beeton's Book of Household Management.djvu/505

Rh rapidly until tender, then drain well. Have the white sauce ready, add to it the macaroni and cream, and season to taste. Dish the slices of brains on a potato border, pile the macaroni in the centre, pour round a little of the hot tomato sauce, and serve the remainder in a tureen.

Time.—40 to 45 minutes. Average Cost, 1s. 8d. Sufficient for 4 to 6 persons.

Ingredients.—Calf's brains, ½ a pint of white sauce (see Sauces), 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, 1 small onion, 1 tablespoonful of vinegar, salt and pepper.

Method.—Prepare and cook the brains as directed in the preceding recipe, and cut them into small thick slices. Have the sauce ready in a stew-pan, add the parsley, lemon-juice, and season to taste. Put in the slices of brain, and, when thoroughly hot, serve.

Time.—About 30 minutes. Average Cost, 1s. 6d. Sufficient, for 3 or 4 persons.

Ingredients.—2 calves' brains, ¾ of a pint of good stock. For the sauce: 1½ ozs. of butter, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of vinegar, salt and pepper.

Method.—Wash the brains in salt and water, remove the skin and fibres, and drain well. Warm the stock in a stewpan, put in the brains, and simmer gently for about 10 minutes, then drain well. Fry the butter in an omelette pan over a quick fire until it acquires a nut-brown colour, then add to it the parsley and vinegar, pour this over the brains and serve.

Time.—From 20 to 25 minutes. Average Cost, 1s. 6d. Sufficient for 4 to 6 persons.

Ingredients.—2 calves' brains. For the sauce: ½ a pint of stock, 1½ ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of cream, the juice of 1 lemon, 1 shallot, finely-chopped, 1 teaspoonful of finely-chopped parsley. For the rice border: 1 pint of white stock, 4 ozs. of rice, the yolk of 1 egg, salt and pepper, nutmeg.

Method.—Wash the brains in several waters, put them into a stewpan