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Sheep's Brains, Roasted or Baked

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Four or six brains will be required for a dish. Prepare the brains as for stewing, and procure as many slices of bacon as there are brains. After they have been boiled and are thrown into cold water, drain and dry them perfectly; brush over with oil, and roll them in highly-seasoned bread crumbs. Put them in the bacon before the fire in a Dutch oven, or bake in a well-heated oven, turning them about that they may be equally cooked, and basting them occasionally. When they are nicely browned, take them up. Lay the slices of bacon on toast, put the brains on them, and send sharp sauce or tomato sauce to a table in a tureen. Time to bake, thirty to forty minutes. Sufficient for six or seven persons.

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