Breaded Brains

Recipe No. 338 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Brains, calf — 25 pounds
• Water, cold — as needed
• Vinegar — as needed
• Salt — as needed
• Flour, sifted — 4 ounces (8 mess kit spoons)
• Pepper — as needed
• Milk, evaporated — 1—14½-ounce can
• Water (for milk) — 1 pint (½ No. 56 dipper)
• Eggs — 10 eggs (½ No. 56 dipper)
• Bread or cracker crumbs — as needed
• Fat — as needed
• Parsley — as needed

Directions

Key ingredients

Evaporated Milk

1. Cover brains with cold water; soak approximately 30 minutes. Drain.
2. Cover with fresh water. Add vinegar and ½ salt. Heat to boiling point; reduce heat and simmer 15 to 20 minutes. Drain; drop into cold water again. Drain.
3. Remove membrane and separate brains into pieces.
4. Mix flour, pepper, and remaining salt together; roll brains in mixture.
5. Mix milk and water; add eggs. Mix thoroughly.
6. Dip brains in milk mixture; roll in crumbs.
7. Fry in deep hot fat (350° F.) until golden brown.
8. Garnish with parsley and serve at once.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Brains, calf — 2 lb Water, cold — to taste Vinegar — to taste Salt — to taste Flour, sifted — about 2 tsp Pepper — to taste Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2½ tbsp Eggs — ¾ eggs Bread or cracker crumbs — to taste Fat — to taste Parsley — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 338, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.