Crumbly porridge with brains or liver

1 serving


The first way. Put beef, calf or lamb brains in cold water for an hour; during this time, change water twice. Remove the film from the brains; to do this, the vSON-in-law brains with his left hand, and the right carefully remove the film and blood vessels. Carefully lower the prepared brains into cold water, add salt, vinegar (20 g per 1 l of water), bay leaf (1 - 2 sheets per 1 l), bring to a boil, then reduce the heat and cook for 25 - 30 minutes. Cut boiled brains. Add the brains with onions to the crumbly porridge and serve in a serving pan or lamb pan. Pour water into a thick-bottomed spilled cauldron or food-cooking cauldron, bring it to a boil, salt, pour prepared cereal, remove hollow grains from the surface with a spoon and cook, often stirring with a spatula, until the cereal absorbs all moisture. Fill with oil, level the surface, close with a lid and put the porridge "finish" until ready with reduced heating. It is better to put spilled boilers in a cooking cabinet, and so that the porridge does not burn, you need to install them in flat dishes with water (Marmite). The second way. Clean raw brains or liver from films and vessels, cut into small slices, salt and fry with fat, then you can chop with a knife, add browned onions and mix with porridge before vacation