Directions:
- Wash the brains thoroughly in salt water, removing loose skin and any blood.
- Soak the brains in fresh cold water for 1 hour.
- Place the brains in a saucepan and cover with water mixed with 1 tbsp salt and 1 tbsp vinegar. Bring to a boil and boil slowly for 15 minutes. Drain and pat dry with a clean cloth.
- Cut the brains into bite size pieces.
- Make a sauce of 2 tbsp butter melted in a saucepan. Add the flour and blend well, then add 1 cup of milk, cooking slowly and stirring until sauce is thickened. Add salt and pepper and half of the grated cheese. Continue stirring until smooth.
- Add the pieces of brain to the sauce, stirring lightly then pour into a casserole dish.
- Sprinkle the top of the mixture with the bread crumbs and remainder of shredded cheese. Dot with pieces of butter.
- Place casserole in a 400 degree Fahrenheit oven and brown quickly.
- Serve on hot buttered toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.43 Kcal (776 kJ) | ||
| Calories from fat | 82.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Cholesterol | 49.8mg | 17% | |
| Sodium | 1666.95mg | 69% | |
| Potassium | 124.86mg | 3% | |
| Total Carbs | 19.86g | 7% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 5.28g | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 124.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 158.22 Kcal (662 kJ) | ||
| Calories from fat | 70 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 14% | |
|---|---|---|---|
| Cholesterol | 42.49mg | 17% | |
| Sodium | 1422.37mg | 69% | |
| Potassium | 106.54mg | 3% | |
| Total Carbs | 16.95g | 7% | |
| Sugars | 2.09g | 10% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 4.51g | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 106.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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