Ox-brain fritters

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This recipe is from an undated book, 'Modern practical cookery'. It looks to be circa 1900 and is very similar in content to Mrs Beeton's Cookbook. I just had to add this recipe, though I don't think I'll be trying it out.

Ingredients

• 1 Ox brain
• 1 egg
• Breadcrumbs
• A little salt and pepper
• Deep fat for frying
• 1 oz of flour

Method

1. Soak the brain, in cold water for an hour and remove the membrane
2. Stew the brain, in enough water to cover it, for 10 minutes, then strain it
3. When cold, slice it thinly and dip into flour seasoned with salt and pepper
4. Brush the slices with egg and coat with breadcrumbs
5. Fry them for three minutes in smoking hot fat and drain on paper

Serving suggestions

Serve fritters on lace papers.