This was a favorite of my grandfather who was born in 1893. Although I watched him eat it on many ocassions, I never actually joined in. May he rest in peace.
BetK
Creamed Calf brains on Toast
(Circa 1800’s)
One tablespoon of butter, one egg yolk, one scant tablespoon of flour, salt and pepper to season, half cup of milk, three-fourths pound of brains. Parboil the brains. When cool, salt to taste and chop in small pieces. Cook flour and butter in double boiler; add milk and beaten egg yolk and stir slowly into butter and flour, add seasoning and brains. Cook about three minutes and serve on toast.