Clean and parboil sheep's brains.
Chop them up.
Chop up teaspoonful parsley.
Make a little good white sauce and add in cream (top of milk).
Reheat brains in sauce and parsley and add one half teaspoonful of beef extract.
Fill ramequin dishes, covered with buttered crumbs
and bake in oven until crumbs are brown.
from Running a House without Help
by Rose Henniker Heaton 1949
Fortunately we've got Nigel now.