4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup
Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.
Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.
