Tie it up in a cloth, and boil it for two and a half hours in plenty of water. Tie the brains in a bit of cloth, with plenty of parsley and a leaf or two of sage. Boil them one hour; chop them small; warm them up in a saucepan, with a bit of butter and a little pepper and salt; lay the tongue, boiled the same time, peeled, in the middle of a small dish; place the brains round it; have in another dish bacon or pickled pork.
The Corner Cupboard (1858)
This old Victorian recipe does not really conjure images of fine dining in many minds today but for our ancestors this was a tasty dish. This is a zaqqaed of a treat.
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