3 sets sheep's brains
3 tablespoons butter
1&1/2 cups milk
2 onions sliced
3 tablespoons curry powder
2 tablespoons cornflour
Method: Soak sheep's brains overnight in salt water. Drain and reserve any skin and membrane. Simmer with onions for 30 minutes. Drain, mash and set aside. Melt butter over a slow heat; add curry powder and cornflour mixed with milk slowly to make a thick creamy consistency. Add mashed brain and onion; stir over heat until well mixed. Season with salt and add more curry powder if desired. The flavour is enhanced if stood overnight. Delicious served hot as a mornay, with a side salad. May also be served as a breakfast dish with hot triangles buttered toast and parsley. Makes very tasty sandwiches served cold with lettuce.
Source: contributed by Y.Arthur in The Orroroo Show Cook Book (The Orroroo Agricultural & Horticultural Society Inc.; first edition, 2000), p.21.
3 tablespoons butter
1&1/2 cups milk
2 onions sliced
3 tablespoons curry powder
2 tablespoons cornflour
Method: Soak sheep's brains overnight in salt water. Drain and reserve any skin and membrane. Simmer with onions for 30 minutes. Drain, mash and set aside. Melt butter over a slow heat; add curry powder and cornflour mixed with milk slowly to make a thick creamy consistency. Add mashed brain and onion; stir over heat until well mixed. Season with salt and add more curry powder if desired. The flavour is enhanced if stood overnight. Delicious served hot as a mornay, with a side salad. May also be served as a breakfast dish with hot triangles buttered toast and parsley. Makes very tasty sandwiches served cold with lettuce.
Source: contributed by Y.Arthur in The Orroroo Show Cook Book (The Orroroo Agricultural & Horticultural Society Inc.; first edition, 2000), p.21.
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