New York Firearms Forum banner

1 - 6 of 6 Posts

462 Posts
Discussion Starter · #1 ·
This is an actual recipe from an old ARMY RECIPE book. TM 10-412 AFM 146-3 RECIPES
I'm sorry if this turns your stomache, but I can see a comedy with a bunch of zombies making this recipe.
The book is dated 1950
Their is also a Brains and Scrambled Eggs recipe.

Breaded Brains Yield 100 servings at 4 ounces each

Brains, calf---25lbs.
Water, cold
Vinegar---1 pint
Salt---4 ounces (8 tablespoons)
Flour, sifted---4 ounces (8 tablespoons)
Pepper---To Taste
Milk, evaporated--1-14 and 1/2 ounce can
Water (for milk)---1 pint
Eggs---10 eggs (1 pint)
Bread or Cracker Crumbs

1. cover brains with cold water; soak approx. 30 minutes. Drain
2. cover with fresh water. Add vinegar and 1/2 salt. Heta to boiling; reduce heat and simmer 15 to 20 minutes. Drain; drop into cold water again. Drain
3. remove membrane and seperate 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.

Head of Bacon Operations
3,589 Posts
only 8 TBS flour, that doesn't seem like very much. is one calf brain 25 lbs? I don't know what those things weigh. I would have avoided the draft for this recipe alone.

8,391 Posts
Ive had em before , not this recipe, but they were pretty damm good. I didnt get any smarter though.
1 - 6 of 6 Posts