offal
serves 4
450g / 1lb calves' or lambs' brains
1 small onion, chopped
salt and pepper
45ml / 3 tbsp vinegar
a little seasoned flour
1-2 eggs, beaten
60g / 2oz fresh white breadcrumbs
oil or fat for shallow frying
lemon wedges
watercress
Soak the brains in cold water for 30 minutes, then rinse under
cold running water and drain well. Remove any arteries and membranes
with a sharp knife, and make sure all traces of blood have been removed.
Put the brains in a saucepan and add the onion, plenty of seasonings,
the vinegar and water to cover.Bring to the boil very slowly and then cover
the pan and simmer very gently for 5 minutes.
Drain the brains and plunge into a bowl of cold water. Drain well.
Cut the brains into smaller pieces, if preffered, and roll in seasoned flour.
Dip in the beaten egg and then roll in the breadcrumbs. Fry in
shallow fat, turning once, until a pale golden brown all over and crispy.
Drain on kitchen paper and keep warm whilst frying the remainder.
Serve hot garnished with lemon wedges, watercress and
tartare sauce.